Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Green olives; chopped |
| ¼ cup | Black olives; chopped |
| ¼ cup | Raw cauliflower; finely chopped |
| ¼ cup | Raw carrots; finely chopped |
| ⅛ cup | Raw white onion; finely chopped |
| 2 \N | Cloves garlic; peeled, crushed, finely chopped |
| ½ teaspoon | Dried oregano |
| ½ teaspoon | Dried basil |
| ½ teaspoon | Dried thyme |
| ⅛ teaspoon | Dried rosemary; finely crushed |
| 2 tablespoons | Olive oil |
| 1 pinch | Salt |
| 1 pinch | Red pepper |
| 1 pinch | Black pepper |
But here's one way to make the olive salad to go on the muffulettas. Ya gotta have some muffulettas! Cut a round loaf of good crusty bread horizontally, pick out a little of the soft insides, brush with a bit of olive oil, pile up an assortment of meats and cheeses, Italian types are best, top generously with the olive salad, replace the top of the loaf, smoosh it down a bit, cut into wedges and serve as is, or warm in a griddle with a top and bottom, or wrapped in foil, in the oven. However you do it, it's great!!
Place all ingredients in mixing bowl or food processor, chop and mix quickly. Be careful not to puree ingredients, which should remain in small, solid pieces. Makes about one pint. Leftover mixture should be placed covered, in refrigerator. It will keep in refrigerator up to six days. -- Brad Roy, assistant chef, French Market Bistro Posted to KitMailbox Digest by ddmmom@... on Feb 05, 1998