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! From the What's Gaby Cooking Eat What You Want cookbook.

⏱ 30 min 🔨 Prep 30min 📊 Medium 🍽 4 servings 👁 7
LA Chop

Ingredients

4 servings

Instructions

  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.

Nutrition per serving

688kcal

💰 Cost Estimate

Total Ingredients
$9622.00
Per Serving
$2406.00/serving
🏠 Savings
~$19244.00 vs buying!
📋 Price Breakdown (39% ingredients detected)
IngredientAmountSubtotal
Lemon Vinaigrette - -
Kosher salt and freshly cracked black pepper - -
iceberg lettuce 1 head -
radicchio 1 head -
⁄2 small red onion 1 $70.00
pint 1 -
1 -
8 oz -
4 oz -
4 oz -
pepperoncini 5 $2208.00
chopped oregano for garnish 2 tsp $60.00
Juice of 1 lemon 1 l $5882.00
red wine vinegar 2 tbsp $9.00
garlic 2 cloves $395.00
shallot 1 $998.00
⁄2 cup 1 -
Kosher salt and freshly cracked black pepper - -

*Estimated market prices, may vary by region

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Similar Ingredients

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LA Chop

Ingredients:
  • 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 oz (225 g) fresh pearl mozzarella
  • 4 oz (115 g) provolone cheese, cut into medium dice
  • 4 oz (115 g) Genoa salami, cut into small cubes
  • 5 pepperoncini (stems discarded), cut into thin slices
  • 2 tsp chopped oregano for garnish
  • Juice of 1 lemon
  • 2 tbsp 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

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