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Muffuletta Salad
Yield: Serves 4
- INGREDIENTS
Red Wine Vinaigrette
½ cup chopped shallots
2 tablespoons red wine vinegar
½ cup canola oil
⅛ cup extra virgin olive oil
⅛ cup sugar
1 teaspoon ground black pepper
Salt
Salad
¼ medium ciabatta loaf (cut into 1-inch cubes, about 1 cup)
3 cups mixed greens
1 ounce arugula
¼ cup pitted Niçoise olives
¼ cup pitted green Cerignola olives
¼ cup giardiniera salad
½ ounces salami slices, diced into ¼-inch pieces
½ ounce mortadella, diced into ¼-inch pieces
¼ cup roasted bell peppers, cut in strips
1 ounce Provolone cheese, diced into ¼-inch pieces
Salt and freshly ground black pepper
½ ounce prosciutto slices
1. Make the red wine vinaigrette: In a small bowl, whisk together the shallots, red wine vinegar, canola oil, olive oil, sugar and pepper. Season with salt.
2. Preheat the oven to 350°. Place the bread cubes on a baking sheet and place in the oven. Toast until the cubes are golden and dried out, 7 to 10 minutes. Remove the baking sheet from the oven and set aside to cool.
3. In a large bowl, combine the mixed greens, arugula, Niçoise olives, Cerignola olives, giardiniera, salami, mortadella, bell peppers, Provolone, croutons and 3 tablespoons of the vinaigrette. Season with salt and pepper. Spoon onto a serving platter, arrange the slices of prosciutto over the top and serve.
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