New Orleans Style Italian Salad
Recipe: #13337
July 25, 2014
Categories: Salads, Main Dish Salad, Shrimp, Cajun, Creole, One-Pot Meal, Brunch, Mothers Day, more
"This is old fashioned salad that's name used to be slur on the Italian which they didn't seem to mind as they named the salad."
Original is 8 servings
Ingredients
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- DRESSING
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Nutritional
- Serving Size: 1 (452.9 g)
- Calories 413.6
- Total Fat - 32.8 g
- Saturated Fat - 4.9 g
- Cholesterol - 16.3 mg
- Sodium - 853.7 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 7.9 g
- Sugars - 8.9 g
- Protein - 8.7 g
- Calcium - 166.7 mg
- Iron - 6.5 mg
- Vitamin C - 173.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix lettuce, tomato, celery, olives, garlic together. Toss with dressing
Step 2
Divide onto 8 plates.
Step 3
Cross anchovies on center of salad.
Step 4
Add pepper artichoke asparagus and shrimp.
Step 5
Shave cheese on top.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting lettuce, look for heads that are crisp and have no brown spots.
- Make sure the olive salad is well-drained before adding it to the salad.
- Substitute the olive oil for avocado oil for a healthier option with beneficial fatty acids. Avocado oil is a great alternative to olive oil as it has a higher smoke point and is more resistant to oxidation.
- Substitute the red wine vinegar for balsamic vinegar for a sweeter, more complex flavor. Balsamic vinegar has a deep, complex flavor that is slightly sweet and pairs well with the other ingredients in the salad.
Greek Salad Replace the pepperoncini peppers with 1/2 cup feta cheese, 1/2 cup kalamata olives, and 1/2 cup cucumber. Replace the Italian seasoning herbs with oregano and thyme. Replace the Worcestershire sauce with a squeeze of fresh lemon juice.
Baked Salmon with Lemon and Dill - This light and flavorful dish pairs perfectly with the bold and savory flavors of the New Orleans Style Italian Salad. The salmon is a great source of protein and the lemon and dill provide a refreshing and complementary flavor profile.
Roasted Asparagus with Balsamic Glaze - This simple side dish is a great accompaniment to the Baked Salmon with Lemon and Dill. The sweetness of the balsamic glaze complements the savory flavors of the salmon, and the asparagus provides a healthy and flavorful vegetable component.
FAQ
Q: What kind of herbs are used in the dressing?
A: Italian seasoning herbs are used in the dressing.
Q: How long should I marinate the chicken?
A: Marinate the chicken for at least 1 hour or up to overnight for the best flavor.
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Fun facts:
FUN FACT 1: This Italian Salad is said to have been created in the late 1800s by Italian immigrants in New Orleans. It was named after them as a sign of respect and endearment.
FUN FACT 2: This Italian Salad is popularly served in many Italian restaurants in New Orleans. It is also a favorite of renowned chef Emeril Lagasse, who is known for his Creole and Cajun cuisine.