MUFFULETTA OLIVE SALAD
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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