Servings: 4
Ready Time: 20 minutes
Ingredients
2 tbsp clam juice
3 tbsp horseradish, freshly grated
2 tsp Worcestershire sauce
2 tsp hot sauce
1 tsp celery salt
1½ tsp black pepper, freshly ground
2 ounces vodka
1 lime, zested
1½ limes, juiced
½ tsp coriander, ground
6 to 8 heirloom tomatoes, various sizes and colours
1 cup celery leaves, chopped
Method
One to 2 hours before grilling, make the dressing by chopping the first 10 ingredients in a small food processor until combined. Add additional hot sauce to taste. Store in an airtight container and refrigerate until ready to serve. (The dressing can also be made a day ahead.)
Grill the tomatoes on the barbecue at medium-high heat for 15 to 20 minutes. Once the skin begins to peel and lightly char, remove from heat. Serve tomatoes warm with a drizzle of bloody-Caesar dressing and garnish with chopped celery leaves.