Muffuletta Dressing
"This recipe is the result of numerous attempts to duplicate (and improve on) a famous New Orleans sandwich. Prep time does not include setting time."
- Ready In:
- 30mins
- Ingredients:
- 19
- Yields:
-
7 cups, about
ingredients
- 1 cup drained pitted kalamata olive, chopped (or other brine cured Mediterranean)
- 1 cup drained pitted mediterranean style green olives, chopped
- 1 (10 ounce) jar chopped pimento stuffed olives, brine reserved
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1⁄2 cup chopped red sweet bell pepper
- 6 -8 garlic cloves, minced, more to taste
- 3 tablespoons drained capers, chopped
- 1 cup giardiniera, chopped, 1/4 cup brine reserved (Italian pickled vegetables)
- 1⁄2 cup mild pepperoncini pepper, chopped, 1/4 cup brine reserved (Italian pickled peppers)
- 3 tablespoons chopped fresh oregano or 1 tablespoon dried oregano leaves
- 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon fresh ground black pepper
- 1 (2 ounce) can anchovy fillets, drained, rinsed, and finely chopped (optional)
- 1 teaspoon dry mustard
- 1⁄2 cup wine vinegar
- 1 cup extra virgin olive oil
- additional garlic or fresh ground black pepper
directions
- Vegetables can be chopped not too fine in a food processor, but much better done by hand.
- Combine all vegetables in a medium bowl.
- Toss with oregano, basil, thyme, and black pepper.
- Add 1/4 cup olive brine, Giardineria brine, and peperoncini brine, and toss again to combine.
- Let sit for 1-2 hours.
- Drain thoroughly, but carefully, to minimize loss of herbs, discarding brine.
- Return to bowl.
- In a small bowl, thoroughly combine chopped anchovy fillets, dry mustard, and wine vinegar, and let sit for 10 minutes.
- Whisk rapidly while adding olive oil in a slow, steady stream until emulsified.
- Pour dressing over vegetable mixture, and toss to combine thoroughly.
- Cover, and refrigerate overnight.
- Bring to room temperature, taste, and adjust amount of garlic and black pepper as desired.
- We like lots of garlic!
- Spoon mixture into a sealable container, and refrigerate.
- Bring to cool room temperature, just enough for olive oil to liquify, and mix thoroughly just before serving.
- Serving Suggestions: Muffulettas, obviously!
- Cut Kaiser rolls or really big, round French rolls in half horizontally.
- Brush cut sides with a little of the liquid from the dressing.
- Cover bottom of the split rolls with lots of thinly sliced ham, salami, and provolone cheese.
- Top with several tablespoons of olive dressing and the top of the roll.
- Salad dressing- Combine some of the olive dressing with more olive oil and wine vinegar.
- Serve with mixed green, bell peppers, onions, croutons, cheese, etc.
- Spread or Dip- Combine 1/2 cup olive dressing with softened cream cheese.
- Serve with assorted crackers.
- Thin with some of the brine to use as a dip for veggies and/or chips.
- It’s better as a spread on crackers or Melba toast than as a dip, however.
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Reviews
-
Great, just great. I love this and it goes beautifully with the mortadella, prosciutto and provolone in the sandwich. Also, the addition of the capers is brilliant. I would never have though of that. IMO, the peppery, salty capers brought the whole combination together. Thank you, Toby, for another winner.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
