New Orleans Dog
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New Orleans Dog: Muffuletta Olive Salad
A finely chopped salad of olives, pickled vegetables, garlic, and capers makes a vinegary counterpoint to meaty dogs.
Ingredients
Hot Dogs
- 1 package Applegate Organics® The Great Organic Uncured Beef Hot Dog™ Brand
- 1 package hot dog buns, toasted
- Muffuletta Olive Salad (see recipe below)
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
Instructions
Hot Dogs
- Grill hot dogs to desired doneness.
- 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
- Combine everything but the parsley in a food processor and pulse until coarsely chopped.
- Transfer to a bowl and stir in the parsley.
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