Emeril’s Kicked-Up Mufaletta Olive Salad for Mardi Gras

ImageIt’s Fat Tuesday and Lent starts this week for a lot of people. We all jumped the gun and gave up sugar and starchy carbs for the week! But that doesn’t mean we need to deny ourselves something delicious.

In New Orleans, olive salad is traditionally served atop a stack of sliced deli meats and cheeses sandwiched inside a large sandwich roll. However, it is a very versatile and flavorful vegetable mix that is wonderful served with tuna, salmon, chicken, on top of a salad of fresh tomatoes and greens or even with eggs at breakfast. I have even put it on top of some Applegate Farms Great Organic beef hot dogs, served in romaine lettuce leaves.

1 quart large pimiento-stuffed large green olives, drained and slightly crushed
1 1/2 cups large Greek black olives, drained and pitted
1 1/2 cups extra virgin olive oil
1 cup pickled cauliflower, drained
1/4 bunch celery, sliced diagonally
2 medium carrots, peeled and thinly sliced diagonally
1/2 cup pepperoncini, drained and chopped coarsely
1/3 cup cocktail onions, drained
1/4 cup small capers, drained
8 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds

Mix all ingredients together in a non-reactive bowl, cover and place it in the refrigerator. It’s best to let it sit in there to let the flavors marry overnight.


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