Bloody Mary Salad with Crunchy Celery

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.