Friday, July 14, 2017

New Orleans Olive Salad

Kitchen Witch New Orleans Olive Salad
2 medium carrots
1 cup cauliflower florets
1 small red bell pepper
16 large green olives pitted
2 cups medium green olives pitted
1 cup brine-cured black olives pitted
1 ½ cups extra-virgin olive oil
¼ cup red wine vinegar
¼ cup brining juice from olive jar
6 cloves fresh garlic minced
4 ribs celery
¼ cup (1 small jar) capers
10 sprigs flat-leaf (Italian) parsley
2 tsp dried leaf oregano
1 tsp dried basil leaf
½ tsp crushed red pepper flakes
Reduce all pertinent ingredients to proper sandwich salad size (dice real small)
Mix well and refrigerate for at least 24 hours and enjoy!

P.S. Feel free to play around with ingredients i.e. use pimento stuffed olives and eliminate the small red pepper etc etc. 
Muffaletta Sandwich
Take your sesame seeded Italian loaf and layer in three meats and two cheeses alternately with a layer of cheese on the top. Toast in the oven open faced and when toasted but not colored take out of the oven, top the bottom (with the filling on it) layer with a healthy scoop of drained (use a slotted spoon) olive salad. Cut into sandwich size pieces and enjoy!

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