Muffuletta Salad Spread
"True New Orleans Muffy Olive Spread"
- Ready In:
- 15mins
- Ingredients:
- 13
- Yields:
-
4 cups
ingredients
- 1 1⁄2 cups pimento stuffed olives, drained
- 1⁄2 cup black ripe olives, drained
- 1⁄2 cup coarsely chopped celery
- 6 garlic cloves
- 1⁄4 cup coarsely chopped red onion
- 1 cup jarred giardiniera
- 1⁄8 cup pepperoncini pepper
- 1 tablespoon capers
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons dried oregano
- 3⁄4 teaspoon dried parsley
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup white wine vinegar
directions
- Position knife blade in food processor bowl.
- Load bowl with all ingredients.
- Pulse processor for about 20 seconds until mix is finely chopped.
- Cover and chill mix for at least 1 hour.
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RECIPE SUBMITTED BY
pjsilk
Collierville, Tennessee
I learned to cook at an early age, watching my mother and father.The first meal I cooked, at age 4, was bacon IN eggs, seeing that the griddle was warped to the center. My mother awoke to the smell, and came running, proudly proclaiming,"well my young man, you have been watching".
Ever since then I've been consumed with dishes of my youth. Southern dishes, Italian favorites, Mostly the pursuit of my mom's corned beef and cabbage. Being Irish I've looked high and low.
Last year I received the best cooking compliment EVER. I had made my "Kitchen Sink Gumbo" for a party of 100 at a friends house. I had a gentleman come up to me and say, "Sir I have worked in three different restaurants in New Orleans, and that is THE BEST Gumbo I have ever eaten!"
That's why I keep on searching, to get better and learn.
