Recipe

Muffaletta Salad

Photo by Dabblings

This recipe was entered in the contest for Your Best Charcuterie / The Charcutepalooza Grand Prize Challenge
Chef
Dabblings's Notes: This recipe came about because of July's challenge for charcutepalooza. One of the things I noticed when I was looking online was that the majority of recipes that use mortadella were for...
This recipe came about because of July's challenge for charcutepalooza. One of the things I noticed when I was looking online was that the majority of recipes that use mortadella were for a muffaletta sandwich. It's a New Orleans signature sandwich, and is essentially a frisbee sized sandwich a few inches thick... for two. Even in my hungriest of dreams, I couldn't imagine consuming that much food in one sitting. But looking out my back window into my garden at the nearly knee-high lettuce plants, an idea struck me. Instead of a sandwich, how about a salad? So I took all of the ingredients for a muffaletta sandwich, and adapted them .

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Combine all salad dressing ingredients in a pint mason jar. Shake well to infuse. Set aside.
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2 large handfuls of lettuce per person Ask a question about this ingredient

1/4 pound thinly sliced genoa salami Ask a question about this ingredient

1/4 pound thinly sliced provolone cheese Ask a question about this ingredient

Preheat oven to 350 degrees.
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In a small saute pan, heat olive oil with minced garlic clove over low heat until oil is infused with garlic. Set oil aside.
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Cut slices of bread into 1/2 inch cubes. Toss with garlic oil and fresh oregano. Add salt and pepper to taste.
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Spread croutons on a greased baking sheet and bake until the croutons are dry and crispy, about 15 to 20 minutes, stirring every 5 minutes.
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Once croutons are dry, pull out of oven and set aside.
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To assemble the salad, lay down one or two handfuls of lettuce per person, then top the salad with the salami, ham, mortadella, provolone cheese, and the croutons.
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Drizzle the top of the salad with the olive dressing.
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