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Muffuletta Dressing

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Ingredients

Adjust Servings:
1 cup drained pitted kalamata olive, chopped (or other brine cured mediterranean)
1 cup drained pitted mediterranean style green olives, chopped
1 (10 ounce) jar chopped pimento stuffed olives, brine reserved
1 large onion, chopped
4 stalks celery, chopped
1/2 cup chopped red sweet bell pepper
6 - 8 garlic cloves, minced, more to taste
3 tablespoons drained capers, chopped
1 cup giardiniera, chopped, 1/4 cup brine reserved (italian pickled vegetables)
1/2 cup mild pepperoncini pepper, chopped, 1/4 cup brine reserved (italian pickled peppers)
3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano leaves
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
1 (2 ounce) can anchovy fillets, drained, rinsed, and finely chopped (optional)

Nutritional information

380.2
Calories
355 g
Calories From Fat
39.5 g
Total Fat
5.4 g
Saturated Fat
0 mg
Cholesterol
1041.3 mg
Sodium
8.5 g
Carbs
3.5 g
Dietary Fiber
2.4 g
Sugars
1.6 g
Protein
1388g
Serving Size

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Muffuletta Dressing

Features:
    Cuisine:

    Great, just great. I love this and it goes beautifully with the mortadella, prosciutto and provolone in the sandwich.
    Also, the addition of the capers is brilliant. I would never have though of that. IMO, the peppery, salty capers brought the whole combination together.
    Thank you, Toby, for another winner.

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Muffuletta Dressing, This recipe is the result of numerous attempts to duplicate (and improve on) a famous New Orleans sandwich Prep time does not include setting time , Great, just great I love this and it goes beautifully with the mortadella, prosciutto and provolone in the sandwich Also, the addition of the capers is brilliant I would never have though of that IMO, the peppery, salty capers brought the whole combination together Thank you, Toby, for another winner , This recipe is the result of numerous attempts to duplicate (and improve on) a famous New Orleans sandwich Prep time does not include setting time


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    Steps

    1
    Done

    Vegetables Can Be Chopped not Too Fine in a Food Processor, but Much Better Done by Hand.

    2
    Done

    Combine All Vegetables in a Medium Bowl.

    3
    Done

    Toss With Oregano, Basil, Thyme, and Black Pepper.

    4
    Done

    Add 1/4 Cup Olive Brine, Giardineria Brine, and Peperoncini Brine, and Toss Again to Combine.

    5
    Done

    Let Sit For 1-2 Hours.

    6
    Done

    Drain Thoroughly, but Carefully, to Minimize Loss of Herbs, Discarding Brine.

    7
    Done

    Return to Bowl.

    8
    Done

    in a Small Bowl, Thoroughly Combine Chopped Anchovy Fillets, Dry Mustard, and Wine Vinegar, and Let Sit For 10 Minutes.

    9
    Done

    Whisk Rapidly While Adding Olive Oil in a Slow, Steady Stream Until Emulsified.

    10
    Done

    Pour Dressing Over Vegetable Mixture, and Toss to Combine Thoroughly.

    11
    Done

    Cover, and Refrigerate Overnight.

    12
    Done

    Bring to Room Temperature, Taste, and Adjust Amount of Garlic and Black Pepper as Desired.

    13
    Done

    We Like Lots of Garlic!

    14
    Done

    Spoon Mixture Into a Sealable Container, and Refrigerate.

    15
    Done

    Bring to Cool Room Temperature, Just Enough For Olive Oil to Liquify, and Mix Thoroughly Just Before Serving.

    Avatar Of Dylan Ward

    Dylan Ward

    Ramen enthusiast creating flavorful and authentic Japanese noodle soup.

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