Mexican Panzanella Salad with Beef and Shrimp + Salsa Bloody Marys
Holmes-Made Salsa is our feature guest on KAKE News this month with some perfect recipes for your summer cooking! Holmes-Made Salsa is a family tradition that began as an extension of Holmes Produce, a family produce business established in 1924 by Ollie Holmes. Today, his granddaughter, Tricia carries on the legacy of fresh local foods with her salsas, pickles, and jams.
1/3 cup olive oil
Splash of good balsamic vinegar
3 cups day old French or Italian bread, cut into one-inch cubes
2 Tbs. Olive oil
1 lb. sirloin or ribeye steak, seasoned
12 large shrimp, shells removed, deveined
1 pint grape tomatoes, halved lengthwise
Cucumbers, sliced into half moons
Red onion, sliced thinly
salt and pepper to taste
In a dressing cruet, combine dressing ingredients and shake well to combine; reserve.
To make the salad croutons, preheat the oven to 400 degrees F.
Spray a baking sheet with non-stick cooking spray. Toss the bread cubes with 2 tablespoons olive oil; season with salt and pepper. Bake bread cubes for about 10 minutes or until golden brown; remove from oven and set aside to cool.
Preheat a grill or grill pan over medium-high heat. Cook the steak about five to six minutes on the first side, flip, and cook for additional three to four minutes or until slightly pink in the middle. Remove from heat and set aside to rest before slicing steak into thin strips across the grain, on the bias.
Next, preheat a skillet to medium-high heat. Salt and pepper the shrimp. Add 2 tablespoons olive oil to the skillet; when the oil is nicely hot, and the seasoned shrimp, cooking just a few seconds until the shrimp begin to curl; remove at once,
To make the salad, in a large serving bowl or platter, add the croutons, cucumbers, tomatoes, shrimp, steak slices, and red onion. Pour desired amount of prepared salsa dressing over all, then toss well. Let salad rest for 5-10 minutes before serving. Season to taste with salt and pepper.
Salsa Bloody Marys
2 cups tomato juice
2 Tbs. fresh lime juice
2 tsp. prepared horseradish
1 Tbs. Worcestershire sauce
¼ teaspoon celery salt
Vodka - check out this Kansas made one!
Holmes-Made Dad’s Spicy Garlic Dill Pickles, for garnish
tall, leafy celery sticks, for garnish
Summer sausage, beef jerky, meat sticks, crispy bacon strips, or chilled shrimp, as desired, for garnish
In a blender container make the Bloody Mary mix by combining tomato juice, salsa, lime juice, horseradish, Worcestershire sauce and celery salt; cover and blend to desired consistency. Chill well.
To serve, divide the Bloody Mary mix between 4 glasses; add a generous splash of vodka. In each Bloody Mary, insert a celery stick or two, giving a gentle stir. Add skewered meat and/or shrimp, and skewered pickles and olives as garnish. Enjoy!
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