Nutritional Wisdom with Carly Pollack

Muffaletta Salad

The Clothes Make the Girl
Muffaletta Salad Muffaletta Salad

1/4 head cauliflower, coarsely chopped
1 medium carrots, chopped
1 stalks celery, chopped
1 1/2 tbsp red wine vinegar
1 anchovy fillet, minced
1 clove garlic, minced
1/4 tbsp oregano
1/4 tsp thyme
1/4 tsp sea salt
1/4 tsp black pepper
1/8 cup extra virgin olive oil
1/4 cup pimento-stuffed green olives, chopped
1/4 cup black olives, pitted and chopped
1/2 roasted red bell pepper, chopped
1/8 cup banana peppers (in a jar), drained and chopped

Steam the cauliflower, carrot, and celery until just tender, about 12 to 14 minutes. Meanwhile, in a large bowl, use a whisk or fork to mix the vinegar, anchovy, garlic, oregano, thyme, salt, and pepper until combined, then drizzle in the olive oil, whisking constantly. When the veggies are just the way you want them, drain excess water and add the hot vegetables to the dressing in the bowl. Toss with two wooden spoons until coated evenly. Add the olives and peppers, tossing again with the wooden spoons until combined. Taste and add more salt and pepper, if necessary. Place in a covered container in the fridge until cool, then adjust seasonings again. Serve chilled.

2 Servings

Recipe Credit