Saturday, January 28, 2012 a Muffuletta Date

Serves three to five

Olive Salad
1 Medium Carrot, Diced*
1/2 Cup Cauliflower Florets, Diced
1/2 Small Red Bell Pepper, Diced
8 Large Green Olives, Pitted and Diced
1 Cup Medium Green Olives, Pitted and Diced 
1/2 Cup Brine-Cured Black Olives, Pitted and Diced
3/4 Cup Extra-Virgin Olive Oil
1/8 Cup Red Wine Vinegar
1/8 Cup Brining Juice From Olive Jar
3 Large Cloves Garlic, Minced
2 Ribs Celery, Minced
1/8 Cup Capers, Diced*
5 Sprigs Flat-Leaf Parsley, Chopped
1 tsp Dried Oregano
1/2 tsp Dried Basil
1/4 tsp Crushed Red Pepper Flakes 

*I'm not a fan of Carrots or Capers.

Bring a small pot of water to a boil. Boil Carrots and Cauliflower until crisp-tender, about 5 minutes. Rinse with cold water, drain, and set aside.

Roast the Bell Pepper under a broiler until the skin turns black and blistered in spots. Keep turning until the entire exterior is that way. Remove, cool, peel, and remove stem and seeds. Cut into ½ x 1-inch pieces and set aside.

With a knife (not a food processor), coarsely chop the Olives. Transfer the Olives to a large non-metallic bowl. Add all of the remaining Olive Salad ingredients and mix well. Cover and refrigerate for at least a day; a week is better (stored in jars).

1-2 Loaves Muffuletta Bread, Or Other Medium Texture Loaf, 8” Diameter
1/2 lb Lean, Smoked Ham, Thinly Sliced
1/2 lb Genoa Salami, Thinly Sliced
1/4 lb Mortadella (Optional, But Desirable), Thinly Sliced*
1 lb Total Of At Least 2 Of These Cheeses: Mozzarella, Provolone, Or Swiss, Thinly Sliced

*I couldn't find Mortadella so I used Turkey

To make the sandwich: Cut each loaf in half crosswise and spoon Olive Salad with a lot of the marinating Oil onto both halves. Put 3-4 slices (or more) of each of the Meats and Cheeses onto the bottom half. Cover with the top half of the loaf and cut each sandwich into quarters. Figure 1-2 quarters per person.



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