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
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
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