LA Chop

Name: LA Chop
Ingredients: kosher salt and freshly cracked black pepper; 1 head iceburg lettuce; 1 head radicchio; 1/2 small red onion (thinly sliced); 1 pint heirloom cherry tomatoes (cut into quarters ); 1 15 oz can chickpeas (rinsed and drained); 8 ounces fresh pearl mozarella; 4 ounces provolone cheese (cut into medium dice); 4 ounces Genoa salami (cut into slices); 5 pepperoncini (cut into thin slices); 2 teaspoons chopped oregano (for garnish)

LA Chop

Gaby Dalkin - Eat What You Want

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Course Salad

Servings 4 people

Ingredients

kosher salt and freshly cracked black pepper
1 head iceburg lettuce
1 head radicchio
1/2 small red onion thinly sliced
1 pint heirloom cherry tomatoes cut into quarters
1 15 oz can chickpeas rinsed and drained
8 ounces fresh pearl mozarella
4 ounces provolone cheese cut into medium dice
4 ounces Genoa salami cut into slices
5 pepperoncini cut into thin slices
2 teaspoons chopped oregano for garnish

Instructions

Combine all the ingredients for the vinaigrette in a small bowl and whisk to combine. Season with salt and pepper as needed.
Cut the iceberg lettuce in half through the core. Remove and discard the outer leaves and discard the core. Separate the lettuce leaves, stack 2 or 3 leaves on top of one another, then cut them lengthwise into 1/4 -inch-wide strips. Repeat with remaining leaves. thinly slice the radicchio in the same way.
In a large, wide bowl, combine the lettuce and radicchio, tomatoes, chickpeas, mozzarella, provolone, salami, and pepperoncini. Season with salt to taste and toss to thoroughly combine. Drizzle 6 tablespoons of the vinaigrette over the salad and toss gently to coat the salad evenly. Taste and add more vinaigrette as needed, plus salt and pepper. Transfer the salad to a large platter, sprinkle with extra oregano, and serve.