A convoluted version of Muffaletta salad inspired the the New Orleans sandwich of the same name. Based on a recipe by that Guy on Food Network; a dressed up pasta salad that’s packed with loads of punchy flavors and textures then served in Bibb lettuce cups.
YIELD
6 servingsPREP
18 minCOOK
8 minREADY
2⅓ hrsIngredients
Directions
Add the red wine vinegar, olive oil, lemon juice, garlic, pepper flakes, black pepper, carrot, both olives, artichoke hearts, roasted red bell pepper, celery and red onion into a food processor.
Pulse until finely chopped but not pureed. The mixture should still retain some texture.
Transfer to a non-reactive bowl, cover with plastic wrap and refrigerate for 2 to 4 hours.
Cook and cool the orzo. Toss with the dressing, add feta, toss again.
Serve in lettuce cups and top with tomatoes as a garnish.
(PS Guy Fiera adds olive juice to the recipe however I found that adds so much salt that it makes it nearly inedible not to mention add nearly 20 points to you blood pressure, leave it out and your body will thank you and so will your health insurance company. There’s plenty of salt in the olives, feta and marinated artichoke hearts to season everything well)
Comments
yum!!!!
This is Guy Fieri's recipe. Why do people post recipes that aren't there own without giving credit? shame on you.
Why does Pinterest copy, manipulate and re-published copyrighted photographs? Why does Facebook violate their users privacy (repeatedly)? For that matter why does Google scrape, scan and re-publish others work?
Unlike creative work such as photographs and personal information (which are explicitly protected) recipes are meant to be shared, tweaked, improved and re-shared IMHO. As a chef it would be nice to receive credit but it's certainly not expected or required.