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CONTEST SIDE DISH: New Orleans Olive Salad & Sandwich

 
 
Reply Sat 23 Aug, 2003 12:05 pm
Muffaletta with New Orleans Olive Salad and New Orleans Olive Salad
Adapted by BumbleBeeBoogie

MUFFALETTA WITH NEW ORLEANS OLIVE SALAD

1 1 pound brown-and-serve Foccaccia
1 medium garlic clove, peeled and minced, or forced through a press
1 6 ounce jar oil-marinated artichoke hearts, drained, (reserve the drained olive oil for other use.)
1 3 1/2 ounce drained weight can pitted black olives, drained
1/2 cup pimento-stuffed green olives
2 anchovy fillets, rinsed and patted dry
1 tablespoon drained capers
1 tablespoon dried oregano, crushed
1/4 teaspoon cayenne pepper
Freshly ground black pepper, to taste
8 ounces thinly sliced cooked turkey or chicken breast
8 ounces thinly sliced provolone cheese
8 ounces thinly sliced black forest Ham

Bake the Foccaccia according to package directions. Cool and slice into
halves.

Combine in a food processor bowl the garlic, artichoke hearts, black and green olives, anchovies, capers, oregano, cayenne and black pepper. Process to finely chop but not pureed.

Spread half of the olive relish on the bottom half of the Foccaccia. Top with layers of turkey or chicken, provolone and ham. Spread with the remaining olive relish and top with a Foccaccia slice.

Wrap the filled Foccaccia in foil, place it in the refrigerator and weight it down with a couple of cans. Chill several hours or overnight.

Cut into wedges before serving.
------------------------------------------

New Orleans Olive Salad

1 32 ounce jar green olives, broken, unstuffed*
6 cloves of garlic, peeled and minced
1 cup marinated cocktail onions, drained
4 stalks celery, halved lengthwise
1 4 ounce jar chopped pimientos, drained*
2 tablespoon capers, drained and chopped
1 tablespoon dried oregano
1 teaspoon finely ground fresh black pepper
3 tablespoon red wine vinegar
1/3 cup extra virgin olive oil

* You may substitute a 36 ounce jar of green olive and pimiento salad olive mixture for the separate jars of green olives and pimientos.

Drain the olives; reserve 3 tablespoons of the brine. Slice the celery thinly.

In medium bowl, combine the olives, garlic, onions, celery, pimentos and capers.

In small bowl, whisk the reserved olive brine, oregano, pepper and vinegar until combined. Add the olive oil in a slow, steady stream, whisking constantly.

Pour the dressing over the salad; toss. Spoon into a jar with a tight fitting
lid. Refrigerate until served or up to 3 weeks.

Serve at room temperature.

Makes 5 cups.
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