If you didn’t know, the food and culture of New Orleans stirs such a sense of nostalgia — perhaps it’s because New Orleans is where I first escaped with Alex for a summer camp romance getaway; or because it’s my best friend’s hometown, thus offering me the chance to drive down as frequently as possible throughout and since college.
The Central Grocery muffuletta sandwich is forever a favorite bite of the traditional New Orleans establishments I visit each trip. The intentionality of its layers and, especially, its olives instill such satisfaction. We were fortunate to get a sandwich last month during a private Mardi Gras-themed cooking class — of course I ate so much of the sandwich (which was supposed to be a pre-meal, one-bite taste), I could barely get through the meal.
Here’s a spin on the sandwich in salad form, inspired by one of my favorites The Defined Dish. I especially love that so many of these ingredients are long-lasting and found in the pantry or deli drawer for a quick fix. The recipe below is for one entree-sized salad, but you can double or quadruple based on your meal ahead. Enjoy!
Makes 1 large salad
1 heaping cup romaine hearts, chopped
1 slice provolone cheese, sliced into 1/2-inch squares
2 slices dry genoa salami, sliced into small squares
2 slices mortadella or deli ham (or turkey!), sliced into small squares
1 tablespoon pitted black olives, chopped
1 tablespoon pitted castelvetrano olives, chopped
1 tablespoon celery, chopped (I didn’t have, so I subbed with sugar snap peas!)
2 tablespoons chick peas
Pinch fresh capers, drained
Extra virgin olive oil
Red wine vinegar
Dried parsley and oregano
Black pepper + kosher salt
1. Place all salad ingredients (through capers) in a large bowl. Toss in drizzled olive oil, vinegar, and spices. Taste and adjust seasoning accordingly. Transfer to a plate and serve.
Inspired by The Defined Dish Cookbook
