2 tablespoons horseradish

2 tablespoons extra virgin olive oil

2 tablespoons vodka, optional

1 tablespoon lemon juice

1 1/2 teaspoons hot pepper sauce

1 teaspoon Worcestershire sauce

Salt and pepper

3 pints fresh tomatoes, halved like the julienne variety because they are small

1 jar pickled green beans, for garnish

Celery leaves for garnish

6 celery sticks

Into a large bowl, whisk horseradish, oil, vodka, lemon juice, pepper sauce, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon freshly cracked black pepper. Add tomatoes and celery. Toss to combine. Cover and refrigerate for two hours. Toss to coat with marinade again before serving. Arrange with the celery leaves and green beans.

Francine Garzotto, New Iberia

2011 Cajun / Creole Cookbook