Virgin Mary Vinaigrette Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| Salt | 3/4 Teaspoon | |
| 1/2 cup tomato juice or vegetable juice cocktail | ||
| Red wine vinegar | 3 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Tomato Paste | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Celery leaves | 1/4 Cup (16 tbs), minced | |
| 2 dashes of hot pepper sauce | ||
Directions
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.)
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.)
Chef
