The LA Chop
Total Time
30 minutes
Prep Time
30 minutes
Cook Time
0 minutes
Rating
4.6 out of 5 stars
(13)
Ingredients
4 servings
- 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
How would you rate this recipe?
Preparation
Chef’s notes
This recipe has been republished from the cookbook with permission from author and publisher.
Check Out Our Video For How To Make The LA Chop on the website.