Bloody Mary Green Bean Salad

1 small red onion, finely chopped
¼ c. sherry vinegar
700 g. heirloom baby or cherry tomatoes, halved
5 celery hearts, coarsely chopped
400 g. green beans, trimmed
2 tbsp. olive oil
3 tsp. Worcestershire sauce
1 tsp. Tabasco
½ tsp. celery salt
¼ c. extra virgin olive oil
1 ¼ c. green olives, pitted and roughly chopped
½ c. firmly packet flat-leaf parsley, coarsely chopped

Place the onion and half the sherry vinegar in a large bowl; set aside to marinate for at least 10 minutes.  Then add the tomatoes, celery and olives, and toss to combine.

Heat a grill pan to high heat.  Toss green beans in olive oil and sprinkle over some sea salt, then grill beans, turning occasionally to cook all sides until tender and starting to char, about 4 minutes.

Combine Worcestershire sauce, Tabasco, and celery salt with remaining sherry vinegar in a bowl.  Slowly whisk in the olive oil, then pour over the beans and toss well.  Add bean mixture to tomato mixture, and toss to combine; season as needed.  If time allows, let the salad stand for 30 minutes before serving.


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