This is a lighter way to enjoy a Muffuletta. By taking the insides
of a Muffuletta and putting them on a bed of lettuce, you have made
the ultimate Creole Italian Salad. With the olive oil mixture from the
olive salad, there is no need for another dressing.
2 heads Iceberg Lettuce cleaned and cut into bite sized pieces
1 head Romaine Lettuce cleaned and cut into bite sized pieces
¼ cup Carrot shredded
¼ cup Red Cabbage shredded
8 ounces Genoa Salami, thinly sliced and diced
8 ounces Ham, thinly sliced and diced
4 ounces Provolone cheese, shredded
4 ounces Mozzarella cheese, shredded
Olive Salad
2/3 cup large Green Olives, pitted and coarsely chopped
2/3 cup medium Green Olives, pitted and coarsely chopped
1 16oz jar Giardiniera
½ cup chopped Pimentos
4 cloves Garlic, minced
1 tablespoon Capers, drained and rinsed
½ cup fresh Parsley, finely chopped
1 teaspoon fresh Oregano, finely chopped
1 tablespoon Red Wine Vinegar
¾ cup Extra-virgin Olive Oil
In a medium bowl, combine all ingredients and then allow the
flavors to blend for at least 2 hours prior to serving. Store, covered, in
the refrigerator until ready to use.
Salad
Mix together lettuce, carrot and cabbage. Put the lettuce mixture
into chilled bowls. On top of each salad, put 2 ounces of salami, 2
ounces ham, 1 ounce provolone, 1 ounce mozzarella, and ¾ cup olive
salad.
