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Muff Olive Salad




Source of Recipe


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List of Ingredients




1 CUP CARROTS (slivered)
1 CUP CELERY (finely chopped)
1 CUP RED ONIONS (finely chopped)
1 CUP GREEN OLIVES (finely chopped)
1 CUP BLACK OLIVES (finely chopped)
1/2 CUP PEPPERONCINI (finely chopped)
2 CUPS COSMO’S ROASTED SWEET PEPPERS
2 TBSP PICKLED GARLIC (Minced)
1/4 CUP SPANISH CAPERS (Minced)
2 TBSP BALSAMIC VINEGAR
2 TSP GRANULATED GARLIC
1 TSP WHITE PEPPER
1 TSP BLACK PEPPER
2 TSP DRIED LEAF OREGANO
1 TSP CELERY SEED
1 TSP WHOLE THYME LEAVES
1/2 TSP SWEET BASIL
1 CUP EXTRA VIRGIN OLIVE OIL


Method
In a large bowl add carrots, celery and onions. Chop olives and add to the mixing bowl. Remove the stems and seeds from the pepperoncini and chop into 1/4 inch pieces and add to the salad mix. Open the can of Cosmo’s Peppers, add the sweet liquid to the salad mix and dice the peppers into 1/4 inch cubes, add to the bowl.

Use the flat side of a large Chef’s knife and crush the pickled garlic and Spanish capers then finely mince, add to the muffaletta salad. Add the remaining ingredients, use a Chef’s spoon to mix the muff salad.

Place the salad in a plastic or glass container, cover tightly and refrigerate. The salad may be used in 24 hours but kept no longer than 2 months.

Alternate Method
Other antipasto ingredients may be added or substituted. Try using pickled baby corn, Greek peppers or pimentos.

Plate Presentation
Use this salad mix to make muffalettes. Add all of the meats and cheeses to the muffellata bun, then spoon on the salad mix. If the mix is refrigerated, it will almost gel and is very easily applied to the sandwich.

Chef's Notes:


Recipe