27
Mar 2012

Chopped Muffuletta Salad

I’m just back from a reinvigorating week in San Diego and feeling refreshed. We’d convinced ourselves that we love the Pacific Northwest’s dark moody skies and the cozy indoor life the winter weather insists upon, but the body knows better. The effects of this annual process are insidious, beginning with the rich bounty of fall, moving through the celebratory days of December… and ending with the realization it’s been five months since I’ve seen the sun. I have underestimated its power.

Armed with 50 Spf, I headed down to my hometown to see my Dad, some friends and the sun. I didn’t make it to the beach  – but I was there just in time to rescue my friend Darlene from the grips of paint-chip paralysis. It was touch and go, but we settled on a new color and proceeded with brush + roller. She owes me. And in the short week I was away, spring seems to have sprung! Amazing little buds of life have sprouted from my Katsura trees and I will now watch them with great anticipation…

Back to reality and healthy meals. Let’s be honest – as a cheesemonger, I shudder a bit at the sight of cubed cheese, but for a chopped salad I’ll make an exception. Italian Provolone Piccante is not the rubber Provolone we grew up with and is worth searching out at your local cheese shop or Whole Foods. This super hearty salad captures the intense flavor profile of a classic Muffuletta Sandwich but by losing the bread and scaling back the amount of oil in the dressing, it’s lightened enough to indulge to your hearts content…

 

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24 small pimento stuffed green olives, halved
1 cup of drained,water packed, roasted red peppers, finely diced
4 oz provolone piccante, finely cubed
1/2 cup drained pepperoncini, sliced into rings
2  heads romaine lettuce, chopped
4 oz dry salami, sliced into matchsticks [I used Cremenelli]
1/4 red onion, finely diced
1 pint cherry or grape tomatoes, halved or quartered

dressing:
3 T olive oil
2 inches anchovy paste
2 T  red wine vinegar
1 garlic clove, finely minced
1 T dijon mustard
several turns of fresh pepper
1 tsp sugar

Serves 4 . 380 calories.

Combine all of the chopped ingredients in a large bowl. In a mason jar or other sealed container, vigorously shake all of the dressing ingredients to combine. Add to salad and toss well.

 

{ 12 comments… read them below or add one }

JLo March 27, 2012 at 9:33 pm

This was mighty tasty at my house last week. Thank you Fromagette

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The Fromagette March 27, 2012 at 9:39 pm

Thank you for everything – it was SO good to see you and your great {except for the hot tub incident} family:)

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Penn March 27, 2012 at 10:34 pm

That’s one tasty looking salad. :)

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The Fromagette March 28, 2012 at 8:16 am

Why, thank you!!!

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Kelley Murphy March 29, 2012 at 9:26 pm

I know it’s a great salad–especially with the unique cheese.

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Michael Ribas April 2, 2012 at 1:34 pm

Hi Rachel,

I love that you have this creative outlet. It is very well presented. I am glad to hear/slightly envious of your trip to San Diego, I have not been home for a few years.

Have a wonderful day.

Michael

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The Fromagette April 2, 2012 at 1:49 pm

Thanks:) Maybe it’s time for a trip home… I stayed with Vivian one night and got to see Montana all grown up!

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Kimby April 3, 2012 at 8:52 pm

Hi, and sorry I’m so late on commenting on your FABULOUS looking salad! (If it’s any consolation, I’ve looked at it three or four times since you posted it and have begun accumulating ingredients… I need to make a trip to the Italian grocer to see if they have Cremenelli salami!) This is antipasto in a bowl — YUM!

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The Fromagette April 4, 2012 at 8:01 am

You’re funny:) Cremenelli salami is actually made by a U.S. artisan, but any Italian deli should have something good! Hope you love it!

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Shari April 6, 2012 at 11:51 am

Oh, I wish you’d let me know, would have loved to see you ~

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Mike @ Life's A Tomato July 5, 2013 at 9:41 am

Made this last night and absolutely loved it. Fantastic flavor combinations in the salad, and a really nice dressing.

Thanks for posting it!
Mike

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The Fromagette July 5, 2013 at 9:43 am

Thanks for letting me know, Mike!!

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