Sunday, May 23, 2004
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board Press, 2004
1 round loaf of crusty Italian bread
3/4 cup olive salad (recipe follows)
1/4 lb soy salami
1/4 lb soy ham
1/4 lb soy provolone cheese
Split the bread roll top from bottom and layer the bottom with salami, ham and provolone. Top with olive salad and cut into quarters.
1/2 cup green olives chopped
1 Tbls chopped celery
1 Tbls chopped cocktail onions
1 Tbls chopped garlic
1 Tbls olive oil
1 Tbls red wine vinegar
1 Tbls fresh chopped parsley
2 tsp capers
1 tsp oregano
fresh ground black pepper to taste
Combine all of the olive salad ingredients and mince. Refrigerate at least 2 hours, overnight is better.
Serve with cold cajun macaroni salad and a good cabernet sauvignon, we recommend Rex Goliath it has great leg and we're not talk'n drumsticks. This Monterery County spawn is "free range" but it's not vegan. It has good Cabernet wood and holds up well to this classic Louisiana/Sicilian muffoletta. But, read for yourself.