I wouldn’t call it a Genius recipe, and I don’t desire to try it—and I don’t even really want to learn about it on "Diners, Drive-Ins, and Dives"—but sticking a chicken on a Bloody did make me think that a meat dish with traditional Bloody ingredients and garnishes sounded kind of good.
Thank you Sara Dickerman for thinking it, too, and for making a steak salad with Bloody Mary ingredients. I took your inspiration, but whammied the whole thing: Bloody Marys and their garnishes are not tame specimens—or, rather, they shouldn’t be (as we learned during our taste test with Hugh Acheson).
So a salad rendition needs to follow suit: I added all the garnishes I’d want to balance atop my glass; you can edit or add as you desire. I wanted these confident ingredients (pickles, olives, horseradish, hot sauce, and others) to punch the steak instead of shimmy around it, so I used a technique I learned from Merav where the skirt steak gets grilled naked and then seasoned after the fact whilst sitting in marinade for half an hour.
The result is a salad that isn’t shy by any means—it’s flavorful at room temp but also welcome warmed at brunch with some eggs in a steak and eggs sort of situation. And sure, serve it with a Bloody Mary.