LA Chop
Gaby Dalkin - Eat What You Want
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.