Bloody Mary Aspic with Green Olive, Tomato, Celery, Pickled Onion Salad and Parsley Oil

4.34 from 6 votes

Bloody Mary Aspic with Green Olive, Tomato, Celery, Pickled Onion Salad and Parsley Oil

Aspics may feel like a relic of the past yet they are making a comeback. Made right, they are light, melt in the mouth, and taste only of what you season them with. Here, I have used a barely set tomato base flavored like a Bloody Mary. Allow the aspics to sit at room temperature for a few minutes and they will soften so that they just dissolve on the tongue and the texture marries well with a crisp, flavorful, and refreshing salad. I like to serve this as a light starter or side salad. It would go well with chilled poached shrimp or grilled shrimp for a light summery meal.

Course Appetizer, Salad

Cuisine American

Keyword american, appetizer, aspic, celery, horseradish, olive, parsley, salad, side, tomato

Prep Time 30

Cook Time 10

Total Time 5

Servings

Calories 170kcal

Author Jenny Ross

Ingredients

Bloody Mary Tomato Aspic

12 ounces tomato juice
2 1/2 teaspoons gelatin unflavored
1 tablespoon Sherry vinegar
1 tablespoon coconut aminos
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/4 teaspoon celery salt
1/8 teaspoon dried ground mustard
1/4 teaspoon hot sauce

Pickled Red Onions

1/4 red onion sliced thin
1/4 cup apple cider vinegar
2 tablespoons water
generous pinch of salt
several drops stevia glycerite or monk fruit, powdered

Green Olive, Tomato, and Celery Salad

1 pound cherry tomatoes halved
1/2 cup celery hearts chopped, the inner most stalks and leaves from 1 bunch
1/4 cup green olives chopped, plus 1 tablespoon olive brine
1/4 cup parsley minced
1/4 cup pickled red onion above
1/4 teaspoon celery salt
2 tablespoons olive oil
1 tablespoon lemon juice
zest of 1 lemon
1/8 teaspoon black pepper fresh ground

Parsley Oil

1/4 cup parsley leaves tightly packed
1/4 cup avocado oil
salt to taste

To Serve

edible flowers optional

Get Recipe Ingredients

Instructions

For the Tomato Aspic

Sprinkle the gelatin over 1/3 cup of the tomato juice and let stand for 5 minutes. While the gelatin is rehydrating, heat the remaining tomato juice along with the remaining aspic ingredients in a small pot until boiling. Remove from heat and stir in the rehydrated gelatin. Stir until completely smooth. Divide between molds and refrigerate until set, at least 4 hours.

For the Pickled Onion

Bring the vinegar, water, salt, and sweetener to a boil in a small pot (or microwave in a glass bowl). Transfer to a glass bowl and add the red onions, stirring to coat completely. Let sit for 30 minutes while you prepare everything else.

For the Parsley Oil

Place the greens into a fine mesh strainer and bring a kettle of water to a boil. Pour the kettle of boiling water over the greens in a sink (should take about 10 seconds). Immediately rinse in cold water to blanch and cold shock them (this helps the greens and therefore the oil retain its beautiful green color). Press out as much liquid as possible and transfer to a high power blender cup. Add the oil and season with a bit of salt. Blend on high, or until completely smooth. Pass through a coffee filter into a bowl (or 3 layers cheesecloth). Store in the refrigerator for up to 1 week).

For the Salad

Combine all salad ingredients in a bowl and toss to combine. Let stand for at least 1 hour.

To Serve

Unmold the aspics and serve with the salad along side. Garnish with edible flowers, if desired.

Notes

Protein:Energy Quotient [calories]: 0.11, Protein % of calories: 6.9%

Nutrition