New Orleans-Style Italian Salad

Total Time:
24 hr 20 min
Prep:
20 min
Inactive:
24 hr

Yield:
6 side salads
Level:
Easy

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
Directions

1/3 cup olive oil

6 cups crisp lettuce, torn into bite-size pieces (romaine and iceberg are traditional)

In a large salad bowl, whisk together the olive oil, vinegar, garlic, Italian Essence, Worcestershire sauce, salt, pepper, and hot sauce. Add the lettuces, tomato, and Olive Salad, and toss to thoroughly combine. Season with more salt and pepper, if necessary. Divide the salad evenly among 6 salad plates and garnish each plate with some of the shrimp, if using, and asparagus. Top each salad with 2 anchovies and some of the grated cheese. Serve immediately.

Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. The salad should be made at least 24 hours before using and only improves with age; it can keep for up to 2 months in the refrigerator.

Yield: 1 1/2 quarts


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