Recipes - New Orleans Dog

Video-icon
New Orleans Dog


New Orleans Dog: Muffuletta Olive Salad

A finely chopped salad of olives, pickled vegetables, garlic, and capers makes a vinegary counterpoint to meaty dogs.

Makes 8

Ingredients

Hot Dogs

Muffaletta Olive Salad

  • 1 cup pimiento-stuffed green olives
  • ½ cup pitted black olives
  • ½ cup giardiniera (Italian pickled vegetables)
  • 2 large pepperoncini, stemmed
  • 2 tablespoons capers, rinsed if salted
  • 1 garlic clove, chopped
  • 1 teaspoon dried oregano
  • Juice of ½ lemon
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 tablespoon finely chopped fresh parsley leaves
Printable Shopping List

Directions

Hot Dogs

  1. Grill hot dogs to desired doneness.
  2. Arrange hot dogs in toasted buns and spoon some of the olive salad over each hot dog.

Muffaletta Olive Salad

Traditionally served in New Orleans as part of a messy sandwich stuffed with salami, ham and provolone, this olive salad is equally delicious tucked into grilled cheese or roast beef sandwiches. It’s also great as a pizza topping, paired with Applegate Provolone and Applegate Salami. For a quick appetizer, mash about 1 cup of the olive salad into a package of cream cheese and serve on crackers or toasts.

Makes about 2 cups

  1. Combine everything but the parsley in a food processor and pulse until coarsely chopped.
  2. Transfer to a bowl and stir in the parsley.

Print This Recipe