New Orleans Style Italian Salad Recipes

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MUFFULETTA OLIVE SALAD



Muffuletta Olive Salad image

Provided by Justin

Categories     Salad

Number Of Ingredients 13

1.5 cups green olives (pitted)
1.5 cups kalamata olives (pitted)
1 cup gardiniera
1 tbsp capers
3 cloves garlic (minced)
1/8 cup celery (thinly sliced)
1 tbsp italian parsley (finely chopped)
1 tbsp fresh oregano (finely chopped)
1 tsp red pepper flakes
1 tbsp green onions (thinly sliced)
1/4 cup roasted red peppers ((recipe below))
3 tbsp red wine vinegar
1.5 cups olive oil

Steps:

  • Chop all ingredients to your desired consistency.
  • Combine everything together into a bowl.
  • Cover and refrigerate for a week to allow the flavors to marinate together. Stir occasionally.
  • Remove from refrigerator a few hours before use to allow olive salad to return to its natural consistency.

MUFFULETTA



Muffuletta image

Muffuletta is an Italian sandwich on steroids! A classic New Orleans invention that consists of a wide and round bread, a marinated olive salad, cheese and charcuterie. Perfect to feed a crowd, this sandwich is the epitome of epic!

Provided by Olivia Mesquita

Categories     Sandwiches

Time 2h15m

Number Of Ingredients 17

3 garlic cloves
1 cup extra-virgin olive oil
1 cup pitted Castelvetrano olives
1 cup pitted Kalamata olives
2/3 cup Giardiniera (Italian-style pickled vegetables)
1 shallot (minced)
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper (to taste)
1 large Muffuletta bread
1/2 pound Genoa salami (sliced thin)
1/2 pound ham (sliced thin)
1/2 pound provolone cheese
1/2 pound fresh mozzarella
1/4 pound mortadella (sliced thin)
1/2 pound Prosciutto di Parma (sliced thin)
1/4 pound soppressata (hot or sweet)

Steps:

  • In a small bowl, combine the olive oil and minced garlic. Let it sit for at least 15 minutes.
  • Place the olives, giardiniera, shallot and oregano in your food processor. Pulse a few times until coarsely chopped.
  • Transfer the olive mixture to a bowl. Add half of the garlic oil and vinegar. Stir until throughly mixed.
  • Taste and season with salt and pepper as needed. For best results, cover with plastic and refrigerate overnight (or up to a week).
  • Split the bread in half and brush each cut side with the remaining garlic oil.
  • Heat a medium-sized skillet over medium heat, and toast the bread directly in the pan until crisp and golden brown, about 1-2 minutes per side.
  • Place the bottom part of the bread, cut side up, on a cutting board. Spread half of the olive salad, making sure to include the juices.
  • Layer all the Genoa salami, followed by all the ham. Then, layer the provolone cheese, mozzarella cheese, mortadella, prosciutto and soppressata. Finish with the remaining olive salad.
  • Close the sandwich and wrap it tightly - two or three times - with plastic wrap.
  • Place the muffuletta top side up on a cutting board and put something heavy (like a big book or a heavy pot) on top of it, to compress it. Let it rest for 1 hour. After 1 hour, turn the sandwich upside down and continue compressing for another hour.
  • Cut the sandwich into wedges and serve.

Nutrition Facts : Calories 900 kcal, Carbohydrate 14 g, Protein 43 g, Fat 75 g, SaturatedFat 22 g, Cholesterol 130 mg, Sodium 3007 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 49 g, ServingSize 1 serving

LOUISIANA SUNBURST SALAD



Louisiana Sunburst Salad image

This is a recipe for Louisiana Sunburst Salad. A beautiful salad made famous by the Palace Cafe in New Orleans. There's a lot of special flavors in this salad, but the port poached cranberries are a stand out.

Provided by Lea Ann Brown

Categories     Side Dish

Time 30m

Number Of Ingredients 14

For the Salad
4 Tablespoon Dried cranberries (Craisins)
4 Tablespoons Ruby port wine
12 ounces Salad Greens (Mesculin micx, mixed baby lettuces like mache, frisee, radicchio, spinach. or a Spring Mix works well here)
2.25 ounce almonds (sliced, toasted. A small package from the baking section at the grocery store.)
1/2 cup Stilton cheese (crumbled, or blue cheese)
For the Vinaigrette
1/2 cup vegetable oil
1/4 cup Raspberry vinegar
1 Tablespoon water
5-10 dashes Tabasco sauce
1 teaspoon ground cinnamon
1 Tablespoon sugar (or honey)
Salt and pepper to taste

Steps:

  • Soak the cranberries overnight in the port. Or for at least 6 hours.
  • To toast the almonds: Preheat oven to 350 degrees. Scatter almonds on a baking sheet covered with parchment paper. Bake them 5 - 7 minutes or until just starting to turn golden and are fragrant. Watch them closely, as they can burn easily.
  • In a large mixing bowl, or wooden salad bowl, add the oil, water, vinegar, Tabasco, cinnamon and sugar. Whisk until emulsified. Add the lettuce and toss. Season with salt and pepper. You can also add the vinaigrette ingredients to a mason jar and shake the jar to emulsify.
  • Place the greens on serving plates and garnish with the crumbled cheese, cranberries, and almonds. Serve immediately.

Nutrition Facts : Carbohydrate 18 g, Protein 6 g, Fat 26 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 7 mg, Sodium 171 mg, Fiber 2 g, Sugar 10 g, Calories 328 kcal, ServingSize 1 serving

AMAZING MUFFALETTA OLIVE SALAD



Amazing Muffaletta Olive Salad image

This combines my love of the New Orleans-style olive salad that you find on muffaletta sandwiches and Italian olive tapenades. With so many olives how could you go wrong? I use it on fish, sandwiches, dips, and in herbed breads.

Provided by AZ

Categories     Salad     Vegetable Salad Recipes

Time 12h20m

Yield 20

Number Of Ingredients 10

1 (6 ounce) can black olives, drained, brine reserved
1 (6 ounce) can pimento-stuffed green olives, drained, brine reserved
1 (14 ounce) can artichoke hearts, drained and chopped
1 onion, chopped
3 stalks celery, chopped
1 clove garlic, minced
1 tablespoon capers, rinsed and chopped
¼ cup Italian dressing
2 tablespoons reserved olive brine, or as needed
salt and ground black pepper to taste

Steps:

  • Place the black olives, pimento-stuffed green olives, artichoke hearts, onion, celery, garlic, and capers in the bowl of a food processor. Pulse until the ingredients are uniform in size, and no larger than a popcorn kernel. Stir in the Italian dressing. Add equal amounts of green and black olive brine as needed for a moist consistency. Season with salt and black pepper. Chill in the refrigerator for at least 12 hours before serving.

Nutrition Facts : Calories 39.4 calories, Carbohydrate 3.6 g, Fat 2.7 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 389.5 mg, Sugar 0.8 g

NEW ORLEANS STYLE ITALIAN SALAD



New Orleans Style Italian Salad image

this is old fashioned salad thats name used to be slur on the italian which they didnt seem to mind as they named the salad.

Provided by Dienia B.

Categories     Creole

Time 15m

Yield 8 serving(s)

Number Of Ingredients 17

8 cups lettuce, chopped
2 cups romaine lettuce, chopped
2 tomatoes, chopped
1 cup olive salad
8 garlic cloves, thinly sliced
16 anchovies
8 shrimp, large, cooked, peeled
8 asparagus spears, steamed
1/4 cup parmesan cheese, shaved
2 stalks celery, chopped
8 pepperoncini peppers
8 artichoke hearts
1 cup olive oil
1/3 cup red wine vinegar
1 tablespoon italian seasoning herbs
1 tablespoon Worcestershire sauce
1 tablespoon parsley, chopped

Steps:

  • mix lettuce ,tomato ,celery ,olives ,garlic together
  • toss with dressing
  • divide onto 8 plates.
  • cross anchovies on center of salad
  • add pepper artichoke asparagus and shrimp
  • shave cheese on top.

Nutrition Facts : Calories 378.2, Fat 29.4, SaturatedFat 4.6, Cholesterol 17.1, Sodium 1349.1, Carbohydrate 23.2, Fiber 12.9, Sugar 5.5, Protein 10

ELLEN'S MUFFALETTA PASTA SALAD



Ellen's Muffaletta Pasta Salad image

This salad has everything in the filling of a muffaletta sandwich but in pasta salad form! It is a great salad to take on a picnic and it has a nice variation of tastes on the tongue in each bite! It is one of our summer picnic staples!

Provided by Ellen Bancroft Ziegler

Categories     Salad     100+ Pasta Salad Recipes     Rotini Pasta Salad Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

1 (16 ounce) package rotini pasta
2 carrots, peeled and cut into 1/2-inch cubes
1 cup chopped pepperoncini
½ pound Genoa salami, cut into 1/2-inch cubes
½ pound Cheddar cheese, cut into 1/2-inch cubes
⅓ pound provolone cheese, cut into 1/2-inch cubes
½ sweet onion, cut into 1/2-inch pieces
½ cup 1/2-inch pieces pitted green olives
½ cup 1/2-inch pieces Kalamata olives
½ cup 1/2-inch pieces pepperoni
½ cup 1/2-inch pieces celery
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ (6 ounce) jar marinated artichoke hearts, drained and cut into 1/2-inch pieces
1 (8 ounce) bottle Italian-style salad dressing, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until chilled; drain.
  • Mix carrots, pepperoncini, Genoa salami, Cheddar cheese, provolone cheese, sweet onion, green olives, Kalamata olives, pepperoni, celery, green bell pepper, red bell pepper, and artichoke hearts together in a large mixing bowl. Pour Italian-style salad dressing over the salad and toss to coat; add pasta and stir.
  • Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. Stir salad and add more Italian-style dressing as needed if you find the salad too dry.

Nutrition Facts : Calories 720.5 calories, Carbohydrate 53.2 g, Cholesterol 86.7 mg, Fat 43.2 g, Fiber 3.7 g, Protein 29.9 g, SaturatedFat 16.6 g, Sodium 2597.4 mg, Sugar 6.1 g

CHOPPED OLIVE SALAD



Chopped Olive Salad image

This salad is a mixture of garlic, maybe an olive or two, and vinegar with some peppers thrown in there too. Use it to top a cracker, hang out with your boring chicken, or make an authentic New Orleans Muffuletta sandwich!

Provided by Jennifer Stewart

Categories     Condiments and Sauces

Time 5m

Number Of Ingredients 11

5 sweet cherry peppers (sliced and seeded)
2 cloves garlic (minced)
1 cup Castelvetrano olives (pitted and chopped)
3/4 cup Spanish olives (pimento removed)
1/2 cup roasted piquillo peppers/red pepper (diced)
3/4 cup black olives (chopped)
3 tablespoons capers (drained)
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon oregano
1/2 teaspoon salt

Steps:

  • Make sure all items are chopped fine and combine.
  • Store in the fridge until ready to use. Because the olive oil solidifies in the fridge, set out about 5 minutes before you plan on serving!

Nutrition Facts : Calories 67 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 261 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

NEW ORLEANS SOAKED SALAD



New Orleans Soaked Salad image

This is an old fashioned salad that I found years ago and have been serving with cajun food. It should be made at least 3-4 hours in advance so the flavors can all meld together. The lettuce stays crisp and the dressing and tomatoes create a nice sauce that is good sopped up with french bread.

Provided by djshapiro2001

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 heads different kinds lettuce, washed, torn in bite sized pieces and thoroughly dried (See Note)
2 large ripe tomatoes, cut into chuncks
6 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon shredded fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 teaspoon finely chopped garlic
1 tablespoon finely minced parsley

Steps:

  • Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
  • Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
  • Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
  • To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.

Nutrition Facts : Calories 226.5, Fat 20.7, SaturatedFat 2.9, Sodium 346.8, Carbohydrate 9.7, Fiber 3.6, Sugar 4.2, Protein 3.4

NEW ORLEANS STYLE MUFFULETTA SALAD



New Orleans Style Muffuletta Salad image

This flavorful salad is full of Italian meats, cheeses and a briny giardiniera olive salad inspired by the famous New Orleans Muffuletta Sandwich. It is travel friendly and is sure to be a hit at your table.

Provided by Erin

Categories     Salads

Time 10m

Number Of Ingredients 24

1 loaf Muffuletta Bread (recipe in post)
2 Romaine lettuce hearts, chopped
1 celery stalk, chopped
1 red bell pepper, seeded and chopped
1/2 red onion, chopped
5 ounces sliced ham, chopped
5 ounces sliced mortadella, chopped
5 ounces sliced sopressata, chopped
5 ounces sliced salami, chopped
5 ounces sliced Provolone cheese, chopped
1 (16-ounce) jar giardiniera salad, drained and chopped, reserving the liquid
1/2 cup chopped Kalamata olives
1/2 cup chopped Manzanilla olives
6-8 pepperoncini, chopped
1 jar marinated Artichoke hearts (not traditional but I think it brings a lot to the table) reserving the liquid
2 tbs Olive Oil
DRESSING
1 tablespoons red wine vinegar
1/8 cup artichoke liquid
1/8 cup giardiniera liquid
1 cloves garlic, finely minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper

Steps:

  • To Make Muffuletta croutons, cut bread into bite size pieces and place on a cookie sheet. Toss with Olive oil and salt and pepper to taste. Toast in a 400 degree oven until they are golden and crispy, about 10 to 15 minutes. Set aside to cool. Next, add the red wine vinegar, artichoke and giardiniera liquids, garlic, oregano, basil, salt and pepper to a jar and shake to combine. A jar with a screw lid such as a mason jar works great but a bowl and whisk do the job as well. Set to the side and to let the flavors meld. In a large bowl, combine the chopped veggies and toss with desired amount of dressing. Top with croutons and ENJOY!

Nutrition Facts : Calories 1028 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 158 milligrams cholesterol, Fat 74 grams fat, Fiber 10 grams fiber, Protein 49 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 5213 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 46 grams unsaturated fat

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