Carl’s Muffaletta Salad
This riff on the Muffaletta Sandwich, made famous in New Orleans, combines all of the spicy meaty flavors without the carbs.
To make the olive salad, chop up equal measures of olives, red peppers, hot peppers, pepperoncini, marinated artichoke hearts, and an optional sprig of rosemary. Douse with olive oil. You can also add garlic, oregano, celery, capers, or any other flavors you like in an olive salad.
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 3 cups Salad Greens
- 2 oz Cooked Salami sliced thin
- 2 oz Spciy Capicola Ham sliced thin
- 2 oz Mortadella sliced thin
- 2 oz Sharp Provolone Cheese
- 2 oz Fresh Mozzarella Cheese
- 4 oz Olive Salad chopped
- 1/4 cup olive oil extra virgin
- 1 sprig Rosemary (optional)
Ingredients
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Instructions
- For this recipe you'll need a combination of meats and cheeses from the deli: Salami, Capicola, Mortadella, Provolone, and Fresh Mozzarella
- The olive salad is the most important ingredient. To make the olive salad, chop up equal measures of olives, red peppers, hot peppers, pepperoncini, marinated artichoke hearts, and an optional sprig of rosemary. Douse with olive oil. You can also add garlic, oregano, celery, capers, or any other flavors you like in an olive salad.
- Start with a bed of salad greens
- Slice the cheeses and layer them on top
- Slice the meats into bite-sized pieces and layer on
- Top with the olive salad, and add black pepper to taste
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