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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This makes 2 quarts and is a delicious mix of olives, spices etc. for a muffaletta or other types of sandwiches etc. Catering recipe Ingredients:
1 c slivered carrots |
1 c finely diced celery |
1 c finely diced red onions |
1 c green olives- pitted |
1 c black olives- pitted |
1/2 c pepperoncini |
2 c roasted sweet peppers |
2 tb pickled garlic ( nice but omit if you can't find it and use regular minced garlic ) |
1/4 c spanish capers |
2 tb balsamic vinegar |
2 ts granulated garlic |
1 ts white pepper |
1 ts black pepper |
2 ts dried leaf oregano |
1 ts celery seed |
1 ts whole thyme leafs |
1/2 ts sweet basil |
1 c extra virgin olive oil |
Directions:
1. In a large bowl add carrots, celery and onions.
2. Chop olives and add to the mixing bowl.
3. Remove the stems and seeds from the pepperoncini and
4. chop into 1/4 inch pieces and add to the salad mix.
5. Open the can of Peppers, add the sweet liquid
6. to the salad mix and dice the peppers into 1/4 inch
7. cubes, add to the bowl.
8. Use the flat side of a large Chefs knife and crush the pickled garlic and Spanish capers then finely mince, add to the muffaletta salad.
9. Add the remaining ingredients, use a Chefs spoon to
10. mix the muffaletta salad.
11. Place the salad in a plastic or glass container, cover tightly and
12. refrigerate.
13. The salad may be used in 24 hours but kept no longer than 2 months.
14. Alternate Method: Other antipasto ingredients may be
15. added or substituted.
16. Try using pickled baby corn, Greek peppers or pimentos.
17. Plate Presentation: Use this salad mix to make
18. muffalettas.
19. Add all of the meats and cheeses to the muffaletta bun, then spoon on the salad mix.
20. If the mix is refrigerated, it will almost gel and is very
21. easily applied to the sandwich.
22. This makes 2 quarts, so you will only use part of it for one muffaletta.
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