And a happy blizzard to you too! Yeesh. How many of y’all will be affected by this snowstorm? My area is supposedly getting over two feet of snow, and pretty much *everything* is cancelled tomorrow. Please, please stay safe and warm!! And will you be doing lots of cooking and/or baking during the storm? I’m sure I will!
But, since it’s snowing outside, let’s talk salads. HA! I’ve decided that this will be a themed week, one I’ve really had fun with – I’m turning classic dishes into salads! The first is the Muffulletta sandwich. It’s a New Orleans classic, made of deli meats, sliced cheese, and an olive salad packed in between a special bread loaf. I have yet to meet anyone who dislikes them. Every visit I make to New Orleans, I simply cannot leave until I’ve had a muffulletta.
And today, we shall turn the iconic sandwich into a salad! One of my lovely Christmas presents, from my sis and her family (thank you all!!!), was Chef Gabrielle Hamilton’s highly-anticipated cookbook, Prune – and that’s where I found this recipe. Tasting exactly as advertised, this salad was hearty, satisfying, salty, briny, crunchy, and of course, oh so tasty.
Highly recommend the book. And that you make this salad! Stay tuned, because every day this week we are turning classic dishes into salads!! Enjoy!
Source: adapted from Prune by Gabrielle Hamilton
1 tsp dried oregano
½ tsp crushed red chile flakes
Heavy grind of black pepper
Light sprinkle of kosher salt
1/3-1/2 cup extra-virgin olive oil
3 tbs green olive brine
Splash of liquid from the jar of piquillo peppers
Splash of white wine vinegar
2 cloves garlic, peeled
1 small red onion, sliced
1 large romaine heart, chopped
2 celery ribs, sliced, with their leaves
1 (10 oz.) frozen artichoke hearts, thawed and drained
4-6 oz. deli-sliced ham (make sure you get a good quality ham here – so many of them are processed with tons of extra sugar and sodium), sliced
4-6 oz. deli-sliced soppressata, sliced
4 oz. deli-sliced mortadella, sliced
4 oz. deli-sliced provolone cheese, sliced
3-4 oz. roasted piquillo peppers, sliced
2 oz. pimento stuffed green olives, sliced
2 oz. Kalamata olives, pitted and sliced
First make the dressing: in a medium bowl, combine the oregano, crushed chile flakes, black pepper, kosher salt, olive oil, green olive brine, piquillo pepper liquid, and vinegar. Grate the garlic cloves into the dressing using a microplane. Add the sliced onion, stir to coat, and set the bowl aside while you prep the rest of the salad.
In a large salad bowl, add the romaine, celery, artichoke hearts, ham, soppressata, mortadella, provolone, piquillo peppers, green olives, and Kalamata olives. Lift the sliced red onion out of the dressing with a slotted spoon and add to the salad. Season with a pinch of salt. Gently toss with your hands, combing through with your fingers; integrate all the ingredients so it doesn’t look clumpy and jumbled. Drizzle the dressing over the salad and gently toss to dress. Add the dressing judiciously, a little at a time to ensure you do not overdress your salad. You can always add more, but you can’t take any out. Serve immediately.