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Chef of the Month - Sclafani Salad

4 years ago October 20, 2010 Oct 20, 2010 Wednesday, October 20 2010 Wednesday, October 20, 2010 6:21:34 AM CDT in 2une In
Source: 2une In
By: Andrea Fontenot

Sclafani Salad Dressing
3 cups salad oil
3 eggs
1 2/3 cups ketchup
2/3 cups lea & perrins worcestershire
1 cup horseradish
1 cup Creole Mustard
1 ounce red wine vinegar
5 each anchovy
1 Tablespoon garlic
2 teaspoons salt
1/2 teaspoon black pepper
pinch cayenne
pinch crushed red pepper
Set the oil aside. Combine the remaining ingredients in a food processor and blend.
Slowly add in the oil while blending.

Sclafani Salad
2 cloves garlic
pinch of salt
fresh ground black pepper
2 anchovies
1 boiled egg, peeled
2 Tablespoons parsley, chopped
1 Tablespoon balsamic vinegar
1/2 lemon , juiced
3 Tablespoons olive oil
1 teaspoon Lea & Perrins worcestershire
1 cup Sclafani Salad dressing
1 Creole tomato, cut into wedges
1/2 red bell pepper, chopped
1/2 cup celery, chopped
8 boiled shrimp, peeled
8 Kalamata olives, pitted
4 green olives, halved
1 boiled eggs, peeled and quartered
3 cups romaine or iceberg lettuce
In a large wooden salad bowl add the garlic and salt. With the tines of a fork, smash
the garlic and salt into the sides of the bowl to form a paste. Add the anchovy and
mash with the fork to form a paste. Add in the balsamic, olive oil, worcestershire, and
hot sauce and whisk with the fork. Add the egg and mash with the fork and blend into
the dressing. Add the dressing and blend well. Add the remaining ingredients and toss
to coat. Divide all ingredients evenly.

Serves 4 small salads or 2 large salads.

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