Emeril's Muffuletta Salad
Emeril Lagasse's Muffuletta Salad
It usually comes in a sandwich — but Emeril Lagasse takes this classic taste to a bowl.
Try his recipe for muffuletta salad. It may be a salad — but it's big enough to serve as a meal.
Combine water and 1 teaspoon of salt in a large saucepan and bring to boil over high heat. Add pasta and cook uncovered. Stir occasionally, until tender, 6-8 minutes.
Remove from heat and drain. Rinse with cold water and drain again. In a larger mixing boil combine pasta, salami, provolone, mortadella ham, boiled ham, olives, onion, celery, parsley and thyme.
In a small bowl, whisk together vinegar, Worcestershire, hot sauce, garlic, pepper and 1/2 teaspoon of the salt. Then, gradually whisk in the olive oil. Pour over salad mixture and add remaining teaspoon of salt. Toss to mix well. Store in an airtight container in the refrigerator for at least eight hours before serving.
Emeril Lagasse, c. 2000