Updated: Apr 27
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
Fresh celery and lemon juice make this one sing.
Brian's Lip-Smacking Catalina Dressing
1/4 cup organic or "simply" ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1/4 cup chopped shallot
1/4 cup chopped celery (1 large or 2 medium ribs)
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 heaping teaspoon paprika (not smoked)
1/2 teaspoon each salt and freshly ground pepper
1/2 cup canola oil
In blender, cover and combine all ingredients except oil. Process till smooth. Add oil, re-cover. At lowest speed, pulse till fully blended. Refrigerate at least 3 hours so vegetable ingredients absorb other flavors. Keep in fridge up to 3 days.