New Orleans Muffuletta Salad Recipe
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Recipe adapted from John Folse and Rick Tramonto, Restaurant R'evolution, New Orleans, LA
Muffuletta Salad
A pared-down take on the muffuletta sandwich.
Prep Time
0
minutes
Cook Time
0
minutes
Servings
4
servings
Total time: 0 minutes
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
Directions
- 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.
- 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.
- 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.