The iconic sandwich of New Orleans, deconstructed: this grain-free salad looses the bread and keeps all the good stuff. If you miss the bread, toss in some torn croutons, ideally made from seeded Italian bread. Other swaps: we got rid of the meat, upped the beans, and allowed the signature olive salad—like a tapenade, but better—to shine through. This slimmed-down version is based on the recipe from The Napoleon House in New Orleans’ French Quarter—home of arguably the best muffuletta in the world.
Serves 4
1 cup pimiento-stuffed green olives
1/2 cup canned artichoke hearts, drained
1 cup canned chickpeas, drained
1 tablespoon capers
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon black pepper
1 cup jarred giardiniera (cauliflower, peppers, and other pickled
vegetables), drained
1 small red onion, diced
8 cups chopped Romaine lettuce, or other leafy green
1/2 pound provolone cheese, diced
1/2 pound fresh mozzarella, diced
- Combine olives, artichoke hearts, chickpeas, capers and garlic in food processor. Pulse about 20 times, until mixture is finely chopped. Add olive oil, vinegar and black pepper, and pulse a few times to mix.
- Transfer to large salad bowl, and add pickled vegetables, onion, chopped greens, turkey and cheeses. Toss to mix. Let stand 30 minutes, and serve at room temperature.
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