Bloody Mary Salad, Tomato Aspic Re-Visited
Marty Martindale

An old dish from your grandma’s and great grandma’s day was a jellied, usually fruit, salad plopped onto a couplebloody-mary
of lettuce leaves and dolloped with mayo. She was later roundly criticized for this seemingly “insipid” concoction. If the mixture was thickened with natural gelatin as found in meat consommés, the gelatin then qualified to be called an “aspic.” Then, over time, “Tomato Aspic” evolved, no meat, no fruit, no consommé. Instead clear, Jell-o, or plain gelatin, and tomato juice or canned tomato sauce became the base. Continue reading