Muffuletta Salad

The only slightly healthier version of a New Orleans favorite, the Muffuletta.  Yes, we probably put way more salami in this than was good for us, and I have no excuses except to say that Michael was in charge of this one.  (Ladies, if all else fails, blame the husband!)  The very positive side of this is that Michael was also in charge of making the olive salad that basically dressed this dish.  He dug into his massive store of pickled this and thats until he came up with something quite extraordinary.  Green olives, roasted red peppers, pickled garlic, capers, and banana peppers were all efficiently chopped and tossed with a drizzle of olive oil and just a teensy shake of red wine vinegar.  A handy jar of artichoke hearts also made an appearance.  He threw these things and some sliced salami and ham onto a bed of iceberg lettuce, tossed briefly and voila!  It was a quick but fun lunch with loads of flavor and very little need of additional seasoning due to the bold flavors of the olives.  Nice job, Michael!  I'll gladly carry the extra salami around on my hips until that moment when I've burned the calories off in a crazed session at the gym.