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Description
This crisp, vibrant salad is inspired by muffuletta, a popular sandwich created in New Orleans and packed with cured meats, provolone cheese and a signature chunky olive relish. This salad’s pantry-driven vinaigrette comes together quickly, with briny olives, sweet roasted peppers, nutty provolone, cured deli meats and tangy pickled pepperoncini for mild heat. (To keep the salad vegetarian, simply omit the meat.) Fresh romaine lettuce and celery are combined with avocado and chickpeas to create both crunchy and creamy textures. This recipe makes a great side salad for pizza night, but it’s equally delicious served alongside rotisserie chicken or roasted salmon.
Ingredients
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1/2cup mixed pitted olives, chopped 1jarred roasted red bell pepper, cut into ¼-inch pieces 1/4cup extra-virgin olive oil 2slices provolone cheese, chopped 2slices salami or soppressata (optional), chopped 2tablespoons minced shallot 2tablespoons chopped jarred pickled pepperoncini or cherry peppers 1tablespoon red wine vinegar 1/4cup coarsely chopped parsley Salt and black pepper 1large head romaine (about 1 pound), chopped into 2-inch pieces (10 to 12 cups) 3celery stalks, thinly sliced 1(15-ounce) can chickpeas, rinsed 1avocado, sliced or chopped
Directions
In a large bowl, combine olives, bell pepper, oil, cheese, salami (if using), shallot, pepperoncini, vinegar and parsley. Season with salt and pepper, then mix well. Add romaine, celery and chickpeas. Season lightly with salt and pepper, then toss to coat. Divide salad among 4 plates or bowls and top each with avocado. Spoon any remaining vinaigrette on top.
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