New Orleans-Style Italian Salad

  • Level: Easy
  • Total: 1 day 20 min
  • Prep: 20 min
  • Inactive: 1 day
  • Yield: 6 side salads
Share This Recipe

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

  1. 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:

  1. 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.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …