New Orleans-Style Italian Salad

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