Creole Olive Slaw Recipes

EMERIL LAGASSE'S CREOLE OLIVE SALAD

Steps:

• Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
• Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
• Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
• We served the olive salad over a bed of mixed greens which included baby arugula.
• Yield is estimated.

MUFFULETTA OLIVE SALAD

Steps:

• Preheat the oven to 400°. Place bell pepper on a sheet pan lined with foil or parchment paper and roast until skins are blackened and flesh is soft, about 25-30 minutes. Transfer the bell pepper to a small bowl and cover with plastic wrap.
• Let the pepper rest until cool enough to handle. Remove the skin, stem, seeds and membrane and discard. Place the flesh of the pepper into a food processor.
• Add the remaining ingredients and pulse until well chopped. Transfer to a storage container and refrigerate overnight for the flavors to marry.
• Use in a classic Muffuletta Sandwich, or spread on crackers with goat cheese for an appetizer. Spoon a bit onto grilled chicken, fish or pork.

MUFFULETTA OLIVE SALAD

Steps:

• In a large bowl, whisk the first seven ingredients. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally. If desired, serve with toasted baguette slices.

CREOLE ARTICHOKE OLIVE COLE SLAW

Steps:

• Combine oil, vinegar, mustard, shallots, sugar, and cayenne pepper in a large bowl, mix well.
• Add cabbage, artichoke hearts and olives, mix well.
• Cover and chill at least 1 hour or up to 24 hours before serving.