Let me begin this submit by acknowledging that this recipe title is a second-order misnomer. You see, combining the phrases “muffuletta” and “wedge salad”, at face worth, is simply preposterous. For these of you who know their Sicilian bread historical past, muffuletta is a big, spherical, and durable bread not not like focaccia. It was dropped at america by Italian immigrants, who created a sandwich that bears this similar identify.
The story goes that Italian-People residing in New Orleans uninterested in having to handle an entire plate of pickled greens, meat, cheese, and muffuletta bread, so that they began throwing all of it collectively for the sake of comfort, and the muffuletta sandwich was born. In the present day, the signature traits of this sandwich embody an olive salad (typically blended with chopped giardiniera pickled greens like carrots and cauliflower) and layers of Italian ham, salami, and provolone cheese. Some variations embody different meats, like mortadella (just like bologna), or different cheeses like mozzarella.
So for in the present day’s recipe, not solely am I not sharing a bread recipe, I’m additionally not sharing a sandwich recipe (therefore the second-order misnomer). As a substitute, I wished to mix the wealthy and potent flavors of the muffuletta sandwich with the unmistakable crispness and comfort of a wedge salad. In spite of everything, what may very well be simpler than making a salad that solely requires minimal chopping? One other added bonus of this technique: the olive oil used to taste the olive salad doubles as a salad dressing, making this recipe a easy, two-step course of. Positive, it’s not as handy as a one-handed sandwich, however nonetheless – fairly handy.
Coincidentally, I’m making my first journey to Sicily in a pair weeks, so I’ll make sure you maintain an eye fixed out for muffuletta bread whereas there.
Muffuletta Wedge Salad (Gluten-free, Primal, Paleo, Good Well being Weight loss program, Whole30-adaptable)
Olive Salad:
1/2 cup inexperienced olives, pitted
1/2 cup kalamata olives, pitted
2 tbsp pimento peppers
1 tbsp capers
2 tbsp recent parsley leaves
1 tbsp recent oregano leaves
2 cloves garlic, minced
1/2 tsp anchovy paste (or 1/2 tsp fish sauce)
1/2 cup olive oil
salt and pepper to style
1 head iceberg lettuce, quartered
4oz genoa salami, sliced
4oz Italian ham, sliced
4oz provolone cheese, sliced
crushed black pepper to style
1. On a chopping board, mix the olives, peppers, capers, parsley, and oregano; chop into small, uniform items. In a small bowl, mix the chopped items and the garlic and anchovy paste; stir in sufficient oil in order that the oil simply covers the components, about 1/2 cup. Season with salt and pepper to style, then set the Olive Salad apart for one hour to permit the flavors to marry.
2. Place the lettuce wedges on particular person plates, then distribute the meats and cheese over the wedges; high with the Olive Salad and spoon a few of the additional olive oil from the Olive Salad as a ending dressing. Garnish with crushed black pepper and serve.
** Professional-tip: use pimento-stuffed inexperienced olives to knock out each components without delay!
