excerptSalami with Marinated Cauliflower and Bitter Greens Makes 4 Sandwiches
Taking our inspiration from the traditional New Orleans muffaletta—the sandwich of salty meats and tangy olive salad on a thick round roll—we often pair a fresh smoked salami similar to a sopressata with a drier saucisson sec. But you can customize your sandwich for your palate with your own favorites: prosciutto, mortadella, pancetta—any salumi will stand up nicely to the myriad flavors that burst from the marinated cauliflower salad. Don’t let the name
cauliflower dissuade you—this is not the boiled bane of your childhood. Rather, it’s a textured mix of tastes in a bold marinade, with raisins and caraway seeds
For the marinated cauliflower:
1 medium head cauliflower
1/4 red onion, finely chopped
1 teaspoon finely chopped garlic
1/2 cup small golden raisins
3 tablespoons capers, drained
Pinch of red pepper flakes
2 teaspoons caraway seeds, toasted
1/2 cup flat-leaf parsley, finely chopped
4 teaspoons chopped fresh oregano, or 2 teaspoons dried Sicilian oregano
1 cup extra-virgin olive oil
1/3 cup white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
4 soft ciabatta rolls
1/2 pound salami or saucisson sec, thinly sliced
2 cups loosely packed bitter greens, such as dandelions, beet greens, or mustard greens
4 teaspoons Dijon mustard
Remove any green leaves from the cauliflower while keeping the stem. Quarter, and using a sharp knife or the slicing attachment on a food processor, slice the cauliflower as thin as possible. (Don’t worry if some of the cauliflower crumbles into small pieces.) In a bowl, combine the cauliflower with all the marinade ingredients and mix well. Set aside to marinate for 6 hours or more. Make sure to stir the mixture from the bottom before using.
Slice the ciabatta rolls in half, with a thicker bottom half (see Note). Place the marinated cauliflower on the bottom slices and top with the salami and the bitter greens. Spread the mustard evenly on the top slices and close the sandwiches. Cut into halves and serve.
Note: Cut the bottom of the bread a bit thicker than usual, and then make the salad your bottom layer, so that the marinade soaks into the bread.
Copyright © 2009 by Tom Colicchio with Sisha Ortuz. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
