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Dec 9, 2008 07:26 AM

Sclafani's Salad Bowl

Back in the 1970s, I used to eat quite often with my parents at Sclafani's on Causeway. I remember the salad would be made at your table. They would rub the bowl with garlic, mash some anchovies and add the salad dressing. The Salad Dressing. Does anyone know what was in the salad dressing? I remember that it was almost pinkish in color. Does anyone know the recipe or even a good guess at it?

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  1. Call up Ruffino's in Baton Rouge... Peter Sclafani is the executive chef there and, if I'm not mistaken, his family is from New Orleans and his uncle used to run a culinary program.... maybe he's got some insight for you...

    1. Did you ever find out the receipt for Sclafanie's Salad Dressing? I would like it also.

      1 Reply
      1. re: hlburke

        Googled and found this:

        Chef of the Month - Sclafani SaladChef of the Month - Sclafani Salad
        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.