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Paneed Oyster Guappo Salad

Paneed Oyster Guappo Salad

Crispy fried oysters over a classic New Orleans Italian salad is just one dish you will find on Emeril's Delmonico's reveillon menu this holiday season. Make your reveillon reservation now at Emeril's Delmonico, Emeril's New Orleans, or NOLA to revel in the holiday spirit!

  • Prep Time: 30 minutes
  • Total Time: 1 1/2 hours
  • Yield: 6 to 8 first course servings


  • 8 cups torn lettuce, such as romaine, bibb, and/or iceberg
  • 2 handfuls of baby arugula
  • 6 large fresh basil leaves, torn into small pieces
  • 1 ¼ cups Delmonico Olive Salad
  • 1 cup diced Creole tomatoes or halved grape tomatoes
  • 3 ounces julienned cotto salami
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 anchovy fillets, minced
  • Finely grated zest of 1 lemon
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano leaves
  • 1 teaspoon Worcestershire Sauce
  • 3/4 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1/2 teaspoon Louisiana hot sauce, such as Crystal
  • 1/2 cup coarsely grated aged provolone cheese
  • 1/2 cup coarsely grated Parmigiano-Reggiano cheese
  • Paneed Oysters, for garnishing salad
  • Shaved provolone, for serving, to taste


  • Place the lettuce, arugula, basil, olive salad, tomatoes, and salami in a large salad bowl.

    Combine the olive oil, red wine vinegar, garlic, anchovies, lemon zest, oregano, Worcestershire Sauce, salt, pepper, and hot sauce and whisk to combine.  Drizzle the dressing over the lettuces, add the grated Parmesan and provolone, and toss to combine.  Taste and adjust the seasoning with additional salt and pepper if necessary. Divide the salad evenly among 6 salad plates and garnish each plate with 2 or 3 Paneed Oysters.  Top each salad with some of the shaved provolone cheese and serve immediately.

Recipe Details