New Orleans-Style Italian Salad

Recipe courtesy Emeril Lagasse, 2007
TOTAL TIME: 24 hr 20 min
Prep: 20 min
Inactive Prep: 24 hr
Cook: --
 
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:
  • 1/3 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
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.