2 tablespoons prepared horseradish

2 tablespoons olive oil

2 tablespoons vodka (optional)

1 tablespoon fresh lemon juice

1 1/2 teaspoons hot pepper sauce

1 teaspoon Worcestershire sauce

salt, to taste

pepper, to taste

3 pints grape tomatoes, cut in half (may use cherry tomatoes)

4 stalks celery, cut into 1/4 inch thick diagonal slices           

celery leaves (to garnish)



In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 tsp salt, 1/2 tsp black pepper until blended.

Add tomatoes and celery; toss to combine.

Cover and refrigerate 2 hours.

To serve, toss againto coat with dressing, and garnish with celery leaves.

Makes 7 cups.