The Saints are playing the Panthers in Charlotte so a group of us Louisiana ex-pats are getting together before the game. Dene is bringing red beans & rice, Michelle is bringing crawfish cornbread. I thought about making muffalettas to share at our pre-game tailgating party, but decided instead to try something a little different – a muffaletta salad. I looked a couple of recipes online – one by Rachel Ray, another by Emeril. Both of their recipes make an olive salad as part of the recipe. I, on the other hand, have a big jar of Rouse’s Olive Salad good to go so mine is way easier!
This makes a gigantic amount of salad, perfect for a potluck.
Muffaletta Chopped Salad
- 5 cups olive salad, drained with the olive oil reserved
- 2 ounces. thinly sliced salami, diced
- 2 ounces thinly sliced soppresseta, diced
- 1 pound ham, sliced 1/4 inch thick and diced into 1/4 inch cubes
- 1 pound mortadella, sliced 1/4 inch thick and diced into 1/4 inch cubes
- 1 pound provelone, diced into 1/4 inch cubes
- 1 1/2 cups reserved olive oil
- Bread cubes or crostini
- Combine the olive salad with the diced meats and cheese.
- Add the reserved olive oil and mix well.
- Refrigerate at least 8 hours or overnight.
- Remove from the refrigerator and let it come to room temperature before serving.
Yield: approximately 12 large servings
Totat time: 8 1/2 hours (including refrigeration)
I drained the oil off the olive salad so that I could control how much oil went into the salad.
I sampled some of the salad on toasted baguette slices yesterday, but I thought that might be tricky while tailgating. Instead, I cut a loaf of focaccia into 1/2 inch cubes and dried them slightly in the oven. The focaccia worked well because each of the croutons had a crusty edge. This morning, I let the salad come to room temperature and then it with tossed the croutons. It was easy to serve and could be eaten with a fork.
Not exactly light fare, but very tasty with a beer before the game!