Active Time

　　15 minutes

　　Total Time

　　15 minutes

　　Horseradish-mayo adds a creamy kick to a tomato-celery salad inspired by our favorite brunch cocktail.

　　

Ingredients

6 Servings

　　1 lemon, zested, juiced

　　1/2 shallot, finely chopped

　　1 pound grape tomatoes, halved

　　2 tablespoons extra-virgin olive oil

　　1 tablespoon Sherry vinegar

　　1 teaspoon kosher salt

　　1 teaspoon freshly ground black pepper

　　1 teaspoon Worcestershire sauce

　　1/4 teaspoon cayenne pepper

　　5 tablespoons finely grated fresh horseradish, divided

　　2 celery stalks, thinly sliced

　　3 tablespoons coarsely chopped celery leaves

　　6 tablespoons mayonnaise

　　6 slices toasted rye bread

　　

Step 1

Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 Tbsp. horseradish in a large bowl. Let marinate 10 minutes, then stir in celery stalks and leaves.

　　

Step 2

Meanwhile, combine mayonnaise and remaining 4 Tbsp. horseradish in a small bowl. Spread 1 Tbsp. horseradish-mayonnaise on each slice of rye. Top toasts evenly with tomato mixture.