New Orleans Italian Salad (Or "Wop" Salad)

gumbopages.com

Wanda Grundmann

subheading: For the salad:

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

1-½ 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

subheading: For the dressing:

1 cup olive oil

⅓ cup red wine vinegar

1 tablespoon mixed Italian seasoning herbs, or to taste

1 tablespoon Worcestershire sauce

Directions at gumbopages.com

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