Description
A classic gelatin salad with bright tomato flavor and crisp vegetables, perfect for potlucks or as a retro appetizer. This savory aspic was a mid-century staple that deserves a comeback.
Ingredients
Scale
For the Crust:
- For the aspic base:
- 2 cups tomato juice
- 2 packets (0.25 oz each) unflavored gelatin
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon onion powder
- For the mix-ins:
- 1/2 cup finely diced celery
- 1/4 cup finely minced green bell pepper
- 2 tablespoons minced fresh parsley
- 1 tablespoon grated onion
- 1 hard-boiled egg, finely chopped (optional)
Instructions
1. Prepare the Crust:
- 1. Pour 1/2 cup tomato juice into a small bowl. Sprinkle gelatin over the top and let bloom for 5 minutes.
- 2. Heat remaining 1 1/2 cups tomato juice in a saucepan until steaming (do not boil). Remove from heat.
- 3. Whisk bloomed gelatin mixture into the hot tomato juice until completely dissolved.
- 4. Stir in lemon juice, Worcestershire sauce, celery salt, and onion powder. Let cool to room temperature.
- 5. Fold in celery, bell pepper, parsley, grated onion, and chopped egg (if using).
- 6. Pour into a 4-cup mold or individual ramekins. Refrigerate at least 4 hours or until firmly set.
- 7. To unmold, dip mold briefly in warm water and invert onto a serving plate. Garnish with lettuce leaves and additional parsley if desired.
Notes
For clearer aspic, strain tomato juice before using. Substitute V8 juice for deeper flavor. Add 1/2 tsp hot sauce for spice. Keeps refrigerated for 3 days.