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Muffuletta Salad

Muffuletta Salad

The iconic sandwich of New Orleans, deconstructed: this grain-free salad looses the bread and keeps all the good stuff. If you miss the bread, toss in some torn croutons, ideally made from seeded Italian bread. Other swaps: we got rid of the meat, upped the beans, and allowed the signature olive salad—like a tapenade, but better—to shine through. This slimmed-down version is based on the recipe from The Napoleon House in New Orleans’ French Quarter—home of arguably the best muffuletta in the world.

Serves 4

1 cup pimiento-stuffed green olives
1/2 cup canned artichoke hearts, drained
1 cup canned chickpeas, drained
1 tablespoon capers
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon black pepper
1 cup jarred giardiniera (cauliflower, peppers, and other pickled 
vegetables), drained
1 small red onion, diced
8 cups chopped Romaine lettuce, or other leafy green
1/2 pound provolone cheese, diced
1/2 pound fresh mozzarella, diced

  1. Combine olives, artichoke hearts, chickpeas, capers and garlic in food processor. Pulse about 20 times, until mixture is finely chopped. Add olive oil, vinegar and black pepper, and pulse a few times to mix.
  2. Transfer to large salad bowl, and add pickled vegetables, onion, chopped greens, turkey and cheeses. Toss to mix. Let stand 30 minutes, and serve at room temperature.