Virgin Mary Vinaigrette
|Garlic||1 Clove (5 gm)|
|Tomato juice/Vegetable juice cocktail||1⁄2 Cup (8 tbs)|
|Red wine vinegar||3 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Tomato paste||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Minced celery leaves||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||2 Dash|
1. On a work surface, coarsely chop the garlic. Using a fork, mash the garlic and salt together to form a paste. Transfer to a medium bowl.
2. Whisk in the tomato juice, vinegar, Worcestershire sauce, tomato paste and pepper until combined.
3. Whisk in the oil in a thin stream until incorporated. Stir in the celery leaves and hot pepper sauce. (The dressing can be made up to 3 days ahead and refrigerated in a sealed jar.)