New Orleans Olive Salad
Author: 
Serves: 3½ cups
 
Ingredients
  • 1 cup Italian giardiniera (pickled cauliflower, carrots, celery, pepperoncini)
  • 1 cup stuffed Spanish olives
  • ½ cup pitted Kalamata olives (or small black olives)
  • ¼ cup chopped roasted red peppers
  • 2 garlic cloves, chopped
  • 3 tablespoons grainy mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers, minced
  • 1 scallion, thinly sliced
  • 1 tablespoon finely chopped flat leaf parsley
  • 1½ teaspoons dried oregano
  • 1 teaspoon crushed red pepper flakes
Instructions
  1. Add giardiniera (break apart cauliflower florets when measuring), olives, red pepper and garlic to a bowl of a food processor. Pulse until everything is ¼- to ½-inch chopped. Transfer to a large bowls and stir in remaining ingredients. Will keep covered in the refrigerator for 3 to 5 days.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/elevate-your-tailgate-muffaletta-burger/