The Bent Fork - Muffuletta Salad

Muffuletta Salad

Recipe adapted from John Folse and Rick Tramonto, Restaurant R'evolution, New Orleans, LA

Yield: Serves 4

• INGREDIENTS
Red Wine Vinaigrette
½ cup chopped shallots
2 tablespoons red wine vinegar
½ cup canola oil
⅛ cup extra virgin olive oil
⅛ cup sugar
1 teaspoon ground black pepper
Salt

Salad
¼ medium ciabatta loaf (cut into 1-inch cubes, about 1 cup)
3 cups mixed greens
1 ounce arugula
¼ cup pitted Niçoise olives
¼ cup pitted green Cerignola olives
¼ cup giardiniera salad
½ ounces salami slices, diced into ¼-inch pieces
½ ounce mortadella, diced into ¼-inch pieces
¼ cup roasted bell peppers, cut in strips
1 ounce Provolone cheese, diced into ¼-inch pieces
Salt and freshly ground black pepper
½ ounce prosciutto slices

DIRECTIONS 1. Make the red wine vinaigrette: In a small bowl, whisk together the shallots, red wine vinegar, canola oil, olive oil, sugar and pepper. Season with salt.
2. Preheat the oven to 350°. Place the bread cubes on a baking sheet and place in the oven. Toast until the cubes are golden and dried out, 7 to 10 minutes. Remove the baking sheet from the oven and set aside to cool.
3. In a large bowl, combine the mixed greens, arugula, Niçoise olives, Cerignola olives, giardiniera, salami, mortadella,    bell peppers, Provolone, croutons and 3 tablespoons of the vinaigrette. Season with salt and pepper. Spoon onto a serving platter, arrange the slices of prosciutto over the top and serve.

Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/9365//TT_Good_Taste_%7C_Muffuletta_Salad.htm#ixzz2SAan3744