Total:
24 hr 20 min
Prep:
20 min
Inactive:
24 hr
Yield:
6 side salads
Level:
Easy

Ingredients

  • 1/3 cup olive oil
  • 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
  • 6 cups crisp lettuce, torn into bite-size pieces (romaine and iceberg are traditional)
  • 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
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 cups large Greek black olives, drained and pitted
  • 1/4 teaspoon celery seeds
  • 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 

Directions

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.

Italian Olive Salad:

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.

IDEAS YOU'LL LOVE

New Orleans-Style Calas (Rice Beignets)

Recipe courtesy of No Author

Jan Birnbaum's New Orleans-Style Babyback Beer Ribs

Recipe courtesy of Jan Birnbaum

New Style New Orleans Barbecue Shrimp

Recipe courtesy of Emeril Lagasse

New Macaroni Salad

Recipe courtesy of Young Sun Huh

Italian Chopped Salad

Recipe courtesy of Giada De Laurentiis

Italian Chopped Salad

Recipe courtesy of Giada De Laurentiis

Italian Antipasto Salad

Recipe courtesy of Giada De Laurentiis

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here