8 cups crisp lettuce of assorted types (should include romaine), torn into bite-sized pieces
2 medium ripe tomatoes (Creole tomatoes, if you got 'em), cut into wedges
1-1/2 to 2 cups olive salad
8 cloves garlic, thinly sliced
16 flat anchovies
8 large boiled shrimp, peeled
8 large white or green asparagus spears, steamed and chilled
Freshly grated pecorino Romano cheese
For the dressing:
1 cup olive oil
1/3 cup red wine vinegar
1 tablespoon mixed Italian seasoning herbs, or to taste
1 tablespoon Worcestershire sauce
Combine lettuces, olive salad, tomatoes and dressing in a large bowl, toss well. Divide evenly on 8 salad plates. On each plate, make an "x" with two anchovies on top of each mixed salad. Top with one asparagus spear and a boiled shrimp. Make sure each plate has some tomatoes and plenty of the vegetables (including a pepperoncini) from the olive salad. Sprinkle with cheese and serve immediately.
2 medium ripe tomatoes (Creole tomatoes, if you got 'em), cut into wedges
1-1/2 to 2 cups olive salad
8 cloves garlic, thinly sliced
16 flat anchovies
8 large boiled shrimp, peeled
8 large white or green asparagus spears, steamed and chilled
Freshly grated pecorino Romano cheese
For the dressing:
1 cup olive oil
1/3 cup red wine vinegar
1 tablespoon mixed Italian seasoning herbs, or to taste
1 tablespoon Worcestershire sauce
Combine lettuces, olive salad, tomatoes and dressing in a large bowl, toss well. Divide evenly on 8 salad plates. On each plate, make an "x" with two anchovies on top of each mixed salad. Top with one asparagus spear and a boiled shrimp. Make sure each plate has some tomatoes and plenty of the vegetables (including a pepperoncini) from the olive salad. Sprinkle with cheese and serve immediately.
