Directions

Ingredients

• 2 tablespoons red wine vinegar
• 2 cloves garlic, thinly sliced or minced
• Scant teaspoon Emeril's Italian Essence or other dried Italian herbs
• Scant teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon hot sauce

• 1 large ripe tomato, cut into wedges
• 2 cups Italian Olive Salad, recipe follows, or store-bought Italian olive salad
• 8 large boiled shrimp, peeled and coarsely chopped, optional
• 1/2 bunch asparagus, blanched until crisp-tender, chilled
• 12 flat anchovies
• 1/2 cup freshly grated Pecorino Romano cheese

Italian Olive Salad:

• 1 quart large pimiento-stuffed green olives, drained and slightly crushed
• 1 1/2 cups large Greek black olives, drained and pitted
• 1 1/2 cups extra-virgin olive oil
• 1 1/2 cups vegetable oil
• 1 cup pickled cauliflower, drained
• 1/4 bunch celery, sliced diagonally
• 2 medium carrots, peeled and thinly sliced diagonally
• 1/2 cup pepperoncini, drained and left whole
• 1/3 cup cocktail onions, drained
• 1/4 cup small capers, drained
• 6 cloves garlic, minced
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon celery seeds