WOP Salad from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

WOP Salad from Chef John Folse


Prep Time: 1 Hour

Yields: 4–6 Servings


Sicilians entering the United States through Ellis Island, more often than not, entered the new world without papers or documents to establish their identity. Immigration officers would spell their names phonetically followed by the initials WOP, which stood for "without papers." Many of these families entered the restaurant business thereby sharing their unique recipes and ingredients with their American neighbors. This famous Italian salad made with a multitude of ingredients then dressed with olive oil, vinegar and a sprinkle of Parmesan cheese became known as a WOP salad.

Ingredients for Dressing:

½ cup extra-virgin olive oil

½ cup peanut oil

¼ cup red wine vinegar

¼ cup balsamic vinegar

1 tbsp granulated sugar

1 tbsp dry mustard powder

1 tsp ground fennel

2 tbsps lemon juice

2 tbsps dried parsley

2 tsps dried Italian seasoning

salt and black pepper to taste

granulated garlic to taste

Ingredients for Salad:

3 heads romaine lettuce, cored and coarsely chopped

¼ cup thinly sliced green onions

3 medium tomatoes, cut into wedges

1 small green bell pepper, cored and diced

1 cucumber, sliced

¼ cup non-pareil capers, drained

¼ cup sliced green olives

1 (2-ounce) can rolled or flat fillets of anchovies, drained and coarsely chopped

½ cup seasoned Italian bread crumbs or Parmesan cheese


In a 1-quart mason jar with fitted lid, combine dressing ingredients then secure tightly with lid. Shake vigorously until all ingredients are mixed thoroughly. Allow to sit 1 hour or until flavors develop. Set aside. When ready to serve, make the salad. In a large bowl, combine all salad ingredients except bread crumbs then toss gently. Pour dressing over salad and sprinkle with bread crumbs. Serve immediately.

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