Ingredients
2 tbsp horseradish
2 tbsp olive oil
1tbsp fresh lemon juice
1 1/2 tsp hot pepper sauce
1 tsp Worcestershire sauce
1/2 tsp salt
/2 tsp black pepper
3 pints cherry tomatoes cut in half
4 stalks celery cut into 1/4 inch thick diagonal slices
Preparation
In large bowl whisk horseradish, olive oil, lemon, hot pepper sauce, Worcestershire sauce, salt and pepper. Add tomatoes with celery. Cover and refrigerate 2 hours. Makes 7 cups, toss again to coat with dressing and garnish celery leaves.
