serves 2
difficulty moderate
  • bowl
  • large skillet
  1 pint 1 pint cherry tomatoes (halved)  
  1. in a medium bowl, combine the tomatoes, garlic, olive oil, worcestershire sauce, horseradish, a dash or two of tabasco, lemon juice and zest, and optional celery seed. stir to coat all tomatoes with marinade. season to taste with salt and pepper. cover and allow to marinate in the fridge for 30-60 minutes.
  2. place bacon in a large skillet and heat it up over medium-high heat. when bacon begins to brown and curl, flip over and cook until both sides are done. transfer bacon to a paper towel covered plate. set aside.
  3. when ready to serve, start with your salad greens on your plate. then top with sliced blue cheese, olives, and sliced celery. crumble the bacon over the salad. finally, add the tomato mixture and drizzle remaining marinade over the top. garnish with celery leaves and serve immediately.
  1 clove 1 clove garlic (minced)  
  1 tbsp 1 tbsp extra virgin olive oil  
  2 tsp 2 tsp worcestershire sauce  
  1 tsp 1 tsp prepared horseradish  
    juice and zest of 1 lemon  
    pinch of ground celery seed (optional)  
    salt and pepper  
  2 slice 2 slice bacon  
  2 handful (large) 2 handful your favorite salad greens  
4 oz   4 oz blue cheese (sliced)  
  1/2 cup 1/2 cup sliced (pitted green olives)  
  2 whole 2 whole stalks celery (sliced crosswise (save the leaves for garnish))