excerpt Salami 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. Excerpted from 'Wichcraft: Craft a Sandwich into a Meal - And a Meal into a Sandwich by Tom Colicchio, Sisha Ortuzar All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
