The LA Chop

• Lemon Vinaigrette (recipe below) with 2 tablespoons dried oregano mixed in
• Kosher salt and freshly cracked black pepper
• head iceberg lettuce↗1
• head radicchio↗1
• ⁄2 small red onion, thinly sliced0.5
• pint (300 g) heirloom cherry tomatoes, cut into quarters1 pint
• (15-ounce/430 g) can chickpeas, rinsed and drained↗1
• (225 g) fresh pearl mozzarella↗8 ounce
• (115 g) provolone cheese, cut into medium dice4 ounce
• (115 g) Genoa salami, cut into small cubes4 ounce
• pepperoncini (stems discarded), cut into thin slices↗5
• chopped oregano for garnish2 teaspoon
• Juice of 1 lemon↗1
• red wine vinegar↗2 tablespoon
• cloves garlic, finely chopped↗2
• shallot, finely chopped↗1
• ⁄2 cup (120 ml) olive oil0.5 cup
• Kosher salt and freshly cracked black pepper

Step-by-step instructions

1. 1

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

2. 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. 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. 4

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