New Orleans-Style Italian Salad

Recipe courtesy of Emeril Lagasse, 2007
TOTAL TIME: 24 hr 20 min
Prep: 20 min
Inactive Prep: 24 hr
Cook: --
 
YIELD: 6 side salads
LEVEL: Easy

ingredients

  • 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
ITALIAN OLIVE SALAD:
  • 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
recipe tools

Directions

1/3 cup olive oil
6 cups crisp lettuce, torn into bite-size pieces (romaine and iceberg are traditional)
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
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.
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