THE LA CHOP

THE  LA  CHOP

THE  LA  CHOP

This is one of those times when the flavors, colors, and textures of summer come together in a huge, crunchy rainbow salad. And for one meal, life just feels right.

It’s healthy-ish but not too healthy, like all the best salads. We’ve got fresh tomatoes and lettuce and radicchio setting the stage, but salami and chickpeas and two types of cheese filling it out into something of a hungry person’s lunch dream, and super thin slices of red onion, pepperoncini, and a punchy lemon vinaigrette zipping it all together at the end.

CHECK OUT OUR VIDEO FOR HOW TO MAKE THE LA CHOP:

PEANUT  BUTTER  PIE 

 Prep time : 30 mins    Cook time : 0 mins

Yield : 4 Servings

DESCRIPTION:

The LA Chop! The best crunchy rainbow salad with all the flavors, colors, and textures of summer. All tossed with a punchy lemon vinaigrette! From the What’s Gaby Cooking Eat What You Want cookbook.

INGREDIENTS:

Salad:

• Lemon Vinaigrette (recipe below) with 2 tablespoons dried oregano mixed in
• Kosher salt and freshly cracked black pepper
• 1 head iceberg lettuce
• 1 head radicchio
• 1⁄2 small red onion, thinly sliced
• 1 pint (300 g) heirloom cherry tomatoes, cut into quarters
• 1 (15-ounce/430 g) can chickpeas, rinsed and drained
• 8 ounces (225 g) fresh pearl mozzarella
• 4 ounces (115 g) provolone cheese, cut into medium dice
• 4 ounces (115 g) Genoa salami, cut into small cubes
• 5 pepperoncini (stems discarded), cut into thin slices
• 2 teaspoons chopped oregano for garnish

• Lemon Vinaigrette:

  • Juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1⁄2 cup (120 ml) olive oil
  • Kosher salt and freshly cracked black pepper

INSTRUCTIONS :

Salad:

1. Combine all the ingredients for the vinaigrette in a small bowl and whisk to combine. Season with salt and pepper as needed.

2. 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 (6 mm) strips. Repeat with the remaining leaves. Thinly slice the radicchio in the same way.

3. 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 (90 ml) 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.

4. In a medium bowl, whisk together all the ingredients. Taste and adjust the salt and pepper as needed.