New Orleans-Style Italian Salad Recipe

Name: New Orleans-Style Italian Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 quart large pimiento-stuffed green olives, drained and slightly crushed; 1 1/2 cups large Greek black olives, drained and pitted; 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; 1/2 teaspoon crushed red pepper; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon celery seeds

Servings: persons

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
1 quart large pimiento-stuffed green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
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
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds

1
1/3 cup olive oil
2
6 cups crisp lettuce, torn into bite-size pieces (romaine and iceberg are traditional)
3
In a large salad bowl, whisk together the olive oil, vinegar, garlic, Italian Essence, Worcestershire sauce, salt, pepper, and hot sauce.
4
Add the lettuces, tomato, and Olive Salad, and toss to thoroughly combine.
5
Season with more salt and pepper, if necessary.
6
Divide the salad evenly among 6 salad plates and garnish each plate with some of the shrimp, if using, and asparagus.
7
Top each salad with 2 anchovies and some of the grated cheese.
8
Serve immediately.
9
Combine all ingredients in a large nonreactive bowl and mix well.
10
Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator.
11
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.

1913

kcal

Calories

185

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 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, and more.

Yes, New Orleans-Style Italian Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

New Orleans-Style Italian Salad

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