Recipe

Muffuletta Salad Recipe

	Mellian / All my dishes 2 years, 1 month ago Incredible salad, but a bit expensive if you do it right. My family loved this so much that I was asked to make it for a 25th Wedding anniversary. Prep:45m Cook:20m Servings:10	Mellian
	muffuletta salad olives salami mozzarella mortadella

Does this look good? Yeah! / Nope

Fans

leroux

Ingredients

1 pound small shell pasta

1/2 pound salami, cut into 1/4-inch cubes

1 pkg fresh marinated mozzarella, sliced into small pieces

1 pound provolone cheese, cut into 1/4-inch cubes

1/2 pound mortadella, cut into 1/4-inch cubes

1/2 pound boiled ham, cut into 1/4-inch cubes

20 pitted jumbo black olives, sliced

20 green Queen olives, stuffed with pimientos, sliced

1/2 cup minced yellow onion

1 tablespoon minced garlic

1/2 cup chopped celery

1/2 cup chopped fresh parsley leaves

1/4 cup fresh thyme leaves (or dried)

few shakes of dillweed

few shakes of dried basil (fresh would be good, too)

Parmesan - to taste

Dressing:

1 cup extra-virgin olive oil

6 tablespoons apple cider vinegar

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1 teaspoon freshly ground black pepper

Directions

Cook Pasta according to package directions.

In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onion, garlic, celery, parsley and thyme. In a small bowl, whisk together the oil, vinegar, Worcestershire, hot sauce, 1/2 teaspoon of the salt, and the pepper. Pour over the salad mixture. Add the remaining 1 teaspoon salt. Toss to mix well. Store in an airtight container and refrigerate for at least 8 hours before serving.

http://labellecuisine.com/Cookbooks/emerils_every_days_a_party.htm

Emeril Lagassee from

Every Day's a Party cookbook

Mel's notes: Outstanding! (but expensive).

Mel's notes: I make a little bit more dressing as the recipe amounts are a bit dry. I am also now including parmesan cheese, dillweed and dried basil - 10/22/05

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Comments

notyourmomma 2 years, 1 month ago said:
Yummy! Mel, I'll have to make this without the pasta, because I'm low carbing for awhile. This would make a great topping for spinach and lettuce for my lunches. The standard chef salad has become so boring. This would "kick it up a notch". LOL Thanks for the post dear! Toodles, Notcho