2 TBSP prepared horseradish
2 TBSP olive oil
2 TBSP vodka (optional)
1 TBSP fresh lemon juice
1 1/2 tsp hot pepper sauce
1 tsp 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.

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