Never heard of a muffaletta? It's classic sandwich from New Orleans, and we thought it would be even tastier (and easier, and more healthful.....) in salad form. Combine a mix of cured meats, creamy provolone cheese, and briny pickled veggies and olives with some fresh greens and you'll feel like you're in the French Quarter at Mardi Gras.
Makes 4 servings
What you need
2 cups drained giardiniera, chopped
1 cup pimento stuffed green olives
1/2 cup pitted Kalamata olives
4 pepperoncini, stemmed and chopped
1/3 cup Tessemae’s Italian
2 romaine hearts, trimmed and chopped
½ pound sliced provolone cheese, cut into 1-inch pieces
1/3 pound sliced mortadella, cut into 1-inch pieces
¼ pound sliced hot capicola (or hot ham), cut into 1-inch pieces
¼ pound sliced Genoa salami, cut into 1-inch pieces
What you do
- Combine giardiniera, green and Kalamata olives, pepperoncini and Italian in a bowl and let sit while preparing salad.
- In a serving bowl, combine romaine, provolone, mortadella, capicola and salami. Drizzle with dressing and serve.