Ingredients
-
1
-
1
-
1
-
1
-
4
-
1/2
-
6 - 8
-
3
-
1
-
1/2
-
3
-
3
-
1
-
1
-
1
Directions
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. |
