Ingrédients pour Muffuletta Dressing
- Kalamata Olive
- Green Olives
- Pimento Stuffed Olives
- Onion
- Celery
- Red Sweet Bell Pepper
- Garlic Cloves
- Capers
- Giardiniera
- Pepperoncini Pepper
- Fresh Oregano
- Fresh Basil
- Fresh Thyme
- Fresh Ground Black Pepper
- Anchovy Fillets
- 1 teaspoon dry mustard
- 2 tablespoons wine vinegar
- Extra Virgin Olive Oil
- 2 cloves garlic, minced (or to taste)
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Comment préparer Muffuletta Dressing
- Finely chop celery, green bell pepper, red onion, cauliflower, and carrots. (A food processor is acceptable, but hand chopping yields better results).
- Combine all chopped vegetables in a medium bowl.
- Add oregano, basil, thyme, and black pepper. Toss gently to combine.
- Pour in olive brine, giardiniera brine, and peperoncini brine. Toss well to coat.
- Cover and let the vegetable mixture marinate for 1-2 hours.
- Carefully drain the vegetable mixture, reserving as much of the herb mixture as possible, discarding the brine.
- Return the drained vegetables to the bowl.
- In a small bowl, combine the anchovy fillets, dry mustard, and wine vinegar. Let stand for 10 minutes.
- Whisk the anchovy mixture rapidly while slowly adding the olive oil in a steady stream until a smooth emulsion forms.
- Pour the anchovy-oil emulsion over the marinated vegetables. Toss to combine thoroughly.
- Cover and refrigerate overnight to allow the flavors to meld.
- Before serving, bring the dressing to room temperature. Taste and adjust the amount of garlic and black pepper to your preference.
- Spoon the dressing into a sealable container and refrigerate for later use.
- To serve, bring dressing to cool room temperature to allow olive oil to liquify. Stir thoroughly just before serving.
- For Muffuletta Sandwiches: Cut rolls in half horizontally. Brush cut sides with a little of the dressing liquid. Layer thinly sliced ham, salami, and provolone cheese on the bottom half of each roll. Top with several tablespoons of the olive dressing and the top of the roll.
- For Salad Dressing: Combine some olive dressing with additional olive oil and wine vinegar to taste. Serve over mixed greens, bell peppers, onions, croutons, and cheese.
- For a Spread or Dip: Combine 1/2 cup olive dressing with 4 ounces of softened cream cheese. Serve with crackers or melba toast. (Note: works better as a spread than a dip).
- To thin for dipping: Add a small amount of reserved brine to the dressing to create a thinner consistency for vegetables and chips.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
9g
Fat
27g
Carbs
2g