The Bloody Mary Salad That’s Taking Brooklyn by Storm

Mat Sanders

Last Saturday, I made my way to Williamsburg, Brooklyn’s waterfront to whet my appetite at Smorgasburg, a food fair for the borough’s hippest culinary startups. Among the Asian-inspired hot dogs, handmade salsas, and craft popsicles, crowds were circling around one newcomer, Better Half NYC. With the mission to make food as healthy as it is indulgent, creators and chefs Jeffrey Cutaiar and Sydne Gooden devised a simple brunch menu of handmade egg sandwiches and simple salads. Their Bloody Mary chopped salad, a hearty handheld dish inspired by all the tasty pickled garnishes in everyone’s favorite brunch cocktail, was so popular that I had to ask the creators to share its special sauce. Read on for the recipe.

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