Tossed Italian SaladAurora Catering's

Italian Olive Salad
Yield - about 28 - 30 Quarts of Olive Salad, and about 400 Salad Servings

Ingredients

2-1/2 LBS YELLOW ONIONS (Chopped fine)
4 LBS CARROTS  (Chopped fine)
3 CELERY HEARTS (Chopped fine)
1/4 CUP DRIED WHOLE THYME

1/4 CUP DRIED SWEET BASIL LEAFS
1/3 CUP DRIED OREGANO LEAFS
2 TBSP  RED PEPPER FLAKES
1/2 CUP CRUSHED BLACK PEPPER
1 CUP CAPERS (Lightly chopped)
1/3 CUP DRIED OREGANO
1/2 CUP MADEIRA WINE VINEGAR
1-1/2 CUP RICE WINE VINEGAR
3 CUPS EXTRA VIRGIN OLIVE OIL

1 - GALLON GIARDINIERA (This is a pickled vegetable mix, Drained)
1 - GALLON GREEN OLIVES (With Pimentos, Drained)
1 - #10 CAN BLACK OLIVES (Pitted and Sliced)
1 - GALLON PEPPERONCINI (Drained)
1 - #10 CAN PICKLED BABY CORN (Drained and washed in cold water)
1 - #10 CAN MARINATED ARTICHOKE QUARTERS (With the canned oil and seasonings)

5 LBS MOZZARELLA CHEESE (cut into 1/4 inch cubes)

50 HEADS OF ROMAINE LETTUCE (Washed and sliced crosswise in 1 inch thick strips)

5 LBS FRESHLY GRATED ROMANO CHEESE


Method
In a large stainless steel bowl add carrots, celery and onions, add all dry seasonings, capers, vinegars and olive oil. Cover and chill overnight, or for at least a minimum of 6 hours, gently fold a couple of times.  This is the time needed for the vegetables to absorb via osmosis the vinegars and the flavors of the seasonings.

In a new 48 quart ice chest, combine all ingredients except the cheeses and lettuce.  Jam the lid of the chest open and refrigerate for 24 hours.

Do not combine the cheeses or lettuce until ready to serve.

Plate Presentation
When ready to serve, choose a large salad bowl, fill with lettuce, several chef's spoonfuls of olive salad, and a couple handfuls of mozzarella cheese.  Toss to completely coat the lettuce with the olive salad. Then liberally sprinkle some romano cheese over the salad.  Place a bowl of romano cheese on the table for guests to add more cheese as desired.

Chef's Notes:
This is the recipe that I used for the 20th Anniversary of C's Pharmacy, in Metarie, LA in October of 2007.

Left over olive salad can be stored in a glass or plastic containers, covered for about 2 weeks.

to Home Cookin' Page or Return to Table of Contents

 

Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: January 10, 2007.