Title: Olive Salad For New Orleans Muffaletta
Categories: Emeril, Condiments, Vegetables, Chilies, Herbs
Yield: 8 Servings
1 qt Large pimiento-stuffed green
- olives; drained, slightly
- crushed
1 1/2 c Large Greek black olives;
- drained, pitted
1 1/2 c Extra virgin olive oil
1 1/2 c Vegetable oil
1 c Pickled cauliflower; drained
1/4 bn Celery; sliced diagonally
2 md Carrots; peeled, thin sliced
- diagonally
1/2 c Pepperoncini; drained,
- chopped coarsely
1/3 c Cocktail onions; drained
1/4 c Small capers; drained
8 cl Garlic; minced
1 1/2 ts Italian seasoning
3/4 ts Crushed red pepper flakes
1/4 ts Fresh ground black pepper
1/4 ts Celery seeds
Combine all ingredients in a large nonreactive bowl and mix well.
Place in a nonreactive jar (preferably glass) and store tightly
covered in the refrigerator. Salad should be made at least 24 hours
before using and only improves with age, can keep for up to
2 months in the refrigerator.
Recipe courtesy Emeril Lagasse
Copyright Television Food Network, G.P., All Rights Reserved
