Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
You’ll need:
200g ciabatta, or other crusty white bread
4 tbsp extra virgin olive oil
Salt and pepper, to taste
50g Parmesan
250g cherry tomatoes, halved
2 sticks of celery, thinly sliced
2 tbsp drained capers
1 tsp vodka
1 tsp red wine vinegar
½ tsp Worcestershire sauce
½ tsp Tabasco sauce
½ tsp celery salt
100g fresh & naked mixed salad leaves
Fresh basil leaves, to serve
What to do:
Preheat the oven to 180°C. Tear the ciabatta into pieces and toss in a bowl with 2 tbsp of the olive oil, seasoning and Parmesan. Spread out on a baking sheet and cook for 10-15 mins until golden brown.
Mix together the cherry tomatoes, celery and capers in a medium bowl.
In another small bowl, whisk together the remaining 2 tbsp extra-virgin olive oil, vodka, red wine vinegar, Worcestershire sauce, Tabasco sauce, celery salt and pepper.
Arrange the salad leaves in a serving bowl or platter, top with the cherry tomato mixture and drizzle with the Bloody Mary dressing. Toss together and top with the ciabatta pieces and fresh basil leaves.