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)
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.