March 26 is National Spinach Day, and we’re celebrating with recipes that combine one of our favorite superfoods with the zip of olives.
Tuesday is Mardi Gras — the Carnival parades are already rolling down St. Charles Avenue in New Orleans — so what better time to make that quintessential NOLA sandwich, the muffuletta.
This overstuffed stack of deli meats and cheeses gets its signature zing from a tangy “olive salad” spread, made with black and green olives, pickled vegetables, garlic, herbs, and olive oil. Both the salad and the sandwich are best when made ahead, which makes the muffuletta a perfect addition to a picnic or party.
Using our recipe, which comes from Olive Adventurer Sean Timberlake of Punk Domestics, you’ll end up with more olive salad than you need… but that’s a good thing! Try a dollop in salad dressing, smeared under the skin of a roasted chicken, or added to braising liquid. It’s a remarkably versatile condiment, lending a complex fruity-salty flavor to everything it touches.
Looking for more Mardi Gras recipe ideas? Check our our Pinterest page, Taste of New Orleans, for tasty inspiration: muffuletta-inspired dips, cheesy po-boy bread, and shrimp creole, among many others.