Recipe(tried): Original Muffaletta Sandwich

OLIVE SALAD FOR ANTIPASTO OR MUFFLETTA

THE FOLLOWING RECIPE MAKES A LITTLE OVER A GALLON OF OLIVE SALAD. THE RECIPE CAN BE SUCCESSFULLY REDUCED, HOWEVER THE SALAD KEEPS IN THE REFRIGERATOR VERY WELL AND MAKES GREAT GIFTS ALONG WITH THE RECIPE FOR THE SANDWICH. THE OLIVE SALAD ALSO MAKES A GREAT TOPPING FOR THE FAMOUS "WOP" SALAD POPULAR YEARS AGO IN NEW ORLEANS.

OLIVE SALAD:

1 GALLON LARGE PIMENTO STUFFED OLIVES, CRUSHED SLIGHTLY AND WELL DRAINED
1 LARGE JAR (QUART) PICKLED CAULIFLOWER, DRAINED AND SLICED
2 JARS CAPERS, DRAINED
1 WHOLE STALK OF CELERY THINLY SLICED ON THE DIAGONAL
4 LARGE CARROTS, PEELED AND THINLY SLICED ON THE DIAGONAL
1 SMALL JAR OF CELERY SEEDS
1 SMALL JAR OF OREGANO
1-1 1/2 LARGE HEADS OF GARLIC, PEELED AND MINCED (FRESH IS THE KEY HERE)
1 TEASP. FRESHLY GROUND BLACK PEPPER
1 JAR PEPPERONCINI (SMALL SALAD PEPPERS) WELL DRAINED
1 POUND LARGE GREEK BLACK OLIVES
1 LARGE JAR COCTAIL ONIONS, DRAINED

COMBINE ALL INGREDIENTS IN A LARGE BOWL. MIX VERY WELL TO MAKE SURE THAT SEASONING IS WELL DISTRIBUTED. PLACE MISTURE IN A LARGE GLASS JAR AND FILL HALFWAY WITH A GOOD OLIVE OIL AND THE REMAINDER OF THE WAY WITH CRISCO VEGETABLE OIL. PLEASE NOTE THERE IS NO VINEGAR ADDED TO THIS RECIPE.....THE ORIGINAL WAS OIL ONLY. STORE TIGHTLY COVERED IN THE REFRIGERATOR. JOSIE'S GRANDFATHER USED TO MAKE THIS IN LARGE QUANTITIES AND SOMETIMES SERVED IT IN A SMALL BOWL ALONGSIDE SLICES OF CHEESE, SALAMI AND CRUSTY BREAD AS AN ANTIPASTO.

ITALIAN SALAD

8 CUPS ASSORTED CRISP LETTUCE, TORN INTO BITE-SIZED PIECES
2 MEDIUM RED RIPE TOMATOES, CUT INTO WEDGES
1 1/2 CUPS OLIVE SALAD
16 FLAT ANCHOVIES
8 LARGE JUMBO BOILED SHRIMP, PEELED
8 LARGE WHITE OR GREEN ASPARAGUS SPEARS, CANNED
GRATED ROMANO CHEESE

DRESSING:

1 CUP OLIVE OIL
1/3 CUP RED WINE VINEGAR
1 TABSP. LEA&PERRINS WORCESTERSHIRE

COMBINE LETTUCE, OLIVE SALAD, TOMATOES AND DRESSING IN A LARGE BOWL, TOSS WELL. DIVIDE EVENLY ON 8 SALAD OLATES. ON EACH PLATE, MAKE AN "X" WITH TWO ANCHOVIES ON TOP OF EACH MIXED SALAD. TOP WITH ONE ASPARAGUS AND THE A BOILED SHRIMP. SPRINKLE WITH CHEESE AND SERVE IMMEDIATELY. SERVES 8

MAKE SURE EACH PLATE HAS TOMATOES AND SOME OF THE VEGETABLES INCLUDING A PEPPERONCINI FROM THE OLIVE SALAD. DO NOT ADD SALT AS THE INGREDIENTS ARE SALTY ENOUGH.