Comments

AnnetteCream of Mushroom Pasta 14 hours ago
Do you really need 1 tbsp of white wine? I'd have ...
GlynisApple Delight 16 hours ago
I love the look and sound of your recipe for Apple...
Fay SeltzerPeach and Blueberry Galette 12 days ago
I like your recipes but it would be of great help ...
Beryl HaygoodZucchini rice and cheese gratin 15 days ago
Is it okay to use organic cheese? I can't eat the ...
A very easy and filling dish served with beets, fo...
driddick53@gmail.com
Charlene bartonBaked Balsamic Bruschetta Chicken 1 month ago
your recipes look really good and easy to follow 
Judy whittChai Cupcakes 1 month ago
oh, 5his sounds soooo good--i do hope i get toMake...
Judy whittCherry Pie Bars 1 month ago
I hope u got my email.  Thanks very much.
Judy whittCherry Pie Bars 1 month ago
ilove cheeries so i'm surely going to make this!

The LA Chop

Blossom Lady
Aug 28, 2023 08:39 AM
The LA Chop

The LA Chop! The best crunchy rainbow salad with all the flavors, colors, and textures of summer. All tossed with a punchy lemon vinaigrette!

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.

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

Like!
Add to bookmarks
Assign tags
Loading...
No comments