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Salads | |
| �2 tablespoon(s) prepared horseradish �2 tablespoon(s) olive oil �2 tablespoon(s) vodka (optional) �1 tablespoon(s) fresh lemon juice �1 1/2 teaspoon(s) hot pepper sauce �1 teaspoon(s) Worcestershire sauce �Salt and pepper �3 pint(s) grape or cherry tomatoes, cut in half �4 stalk(s) celery, cut into 1/4-inch-thick diagonal slices �Celery leaves for garnish | |
�In large bowl, whisk horseradish, oil, vodka (if using), lemon juice, pepper sauce, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until blended. Add tomatoes and celery; toss to combine. Cover and refrigerate 2 hours. Makes 7 cups. To serve, toss again to coat with dressing, and garnish with celery leaves. | |
Unrated | |
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