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Week of 2/12/24

Muffuletta Chopped Salad
with olives / provolone / salami

Active: 30 Total: 30
Original GF Paleo Vegetarian
Muffuletta Chopped Salad

The muffuletta sandwich is a beloved New Orleans classic, filled with cured meats and cheese and topped off with rich, briny olive salad. While it can be tough to find a good one outside of the Crescent City, it's easy to enjoy the same flavors at home in a satisfying salad. Laissez les bons temps rouler!
Smarts: Part of a muffuletta's appeal is the way the oil and brine from the olive salad soaks into the bread, giving it savory richness. We found we could get a similar effect by adding soft, chewy chunks of bread to the salad. Feel free to make croutons (or use store bought ones) or simply leave out the bread if you prefer.

Tags
Minimal Heat Required, Quick and Easy, Entree Salad
Proteins
Cheese, Deli meat
Cuisines
American - Southern
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37

Ingredients

Metric
Servings:
4
Italian Dressing:
  • Vinegar, red or white wine - 2 Tbsp
  • Oregano, dried - 1 tsp
  • Garlic powder - 1 tsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
Muffuletta Chopped Salad:
  • Crusty bread, any gluten-free (opt) - 4 oz , cubed or torn
  • Cauliflower - 6 oz , small florets (look for pre-chopped to save time; sub shredded carrots)
  • Celery - 2 stalks , thinly sliced
  • Cheese, provolone - 4 oz , chopped or shredded
  • Salami - 4 oz , chopped
  • Prosciutto (opt) - 3 oz , sliced (sub thinly sliced deli ham)
  • Olives, any mix - 1/2 cup , pitted and roughly chopped
  • Bell peppers, from a jar of roasted red peppers - 1 cup , sliced
  • Lettuce, romaine - 8 oz , chopped
  • Peppers, jarred pepperoncini (opt) - 1/3 cup (sliced)

Prep

  1. Bread / Cauliflower / Celery / Cheese / Salami / Prosciutto / Olives / Bell peppers - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make dressing - Whisk together vinegar, oregano, garlic powder, and mustard. Slowly add olive oil while whisking. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)

  3. Lettuce - Prep as directed.

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Make

  1. In a large serving or mixing bowl, combine lettuce, bread cubes (if using), cauliflower, and celery. Toss with half the dressing.

  2. Divide salad among serving plates and top each with cheese, salami, prosciutto, olives, roasted peppers, and pepperoncini (if using). 

  3. Serve salads with remaining dressing to drizzle over top. Enjoy!

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