This salad is named after the famous New Orleans sandwich but this version is sans bread.
Yield: 4 servings
Active Time: 30 minutes Start to Finish: 1 hour, 15 minutes
For this recipe you’ll need:
For the olive salad:
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons extra virgin olive oil
1/4 red onion, small dice
2 cloves garlic, thinly sliced
1/2 cup assorted pitted olives, coarsely chopped
1/4 cup piquillo peppers or roasted red peppers, rough chopped
1 stalk celery, thinly sliced
1 tablespoon capers, drained and rinsed
2 tablespoons fresh parsley, rough chopped
1 tablespoon fresh oregano, rough chopped
Salt and pepper to taste
2 cups arugula
1/2 pint grape tomatoes, halved
6 ounce salami, cubed
4 ounces provolone cheese, cubed
Red wine vinegar to taste
Extra virgin olive oil to taste
Salt and pepper to taste
1/2 cup shaved Pecorino Romano cheese
For the olive salad, combine the sherry vinegar, mustard, and honey in a medium mixing bowl. Whisk to combine, then slowly whisk in 2 tablespoons olive oil. Toss in the onion, garlic, olives, peppers, celery, capers and herbs, and season to taste with salt and pepper. Set aside to marinate for at least 1 hour, or refrigerate overnight.
Place the arugula, tomatoes, salami and provolone in a large bowl. Add the olive salad, and toss well. Add red wine vinegar and olive oil to taste. Season with salt and pepper to taste.
Transfer the salad onto plates, and top with a generous sprinkling of romano cheese.
