Italian Chop Salad

If you live in LA, you’re probably familiar with Pizzeria Mozza. If you’re not, get there ASAP! It has some of the best pizza inspired by California ingredients. It’s simply good.

This salad is inspired by Nancy’s Chop Salad at Pizzeria Mozza. It’s so simple yet it’s flavors are truly impressive. This is a salad that I urge you not to skimp on quality of ingredients. Specifically the salami and provolone. The quality, fresh ingredients is what makes this so good. This salad’s good enough to be an entree but is an impressive side. Make it along with my Cacio e Pepe Pizza for a delicious meal!

Entertaining Tips:

Make the dressing up to 5 days in advance and store in the fridge. Remove from fridge an hour before tossing with the salad.
Pre-chop all your ingredients the day before. Store in separate baggies or containers and toss 30 minutes before your guests arrive.
For even more depth of flavor, use truffle salami.

Recipe - serves 4

Ingredients:

The salad:

2 hearts of romaine

1 head of radicchio

1/2 cup roasted red pepper

1/2 cup sliced pepperoncini

1/2 cup sliced tomatoes

1 15oz can chickpeas, drained and rinsed

6 oz provolone

6 oz dry salami

The Dressing:

1/4 cup olive oil

1/8 cup white wine vinegar

2 Tbsp lemon juice

2 tsp dried oregono

1 clove of garlic, finely chopped

1 Tbsp shallot, finely chopped

1/4 tsp red chili flakes

Salt and pepper to taste

To make:

In a small bowl, combine all ingredients for dressing and whisk well to emulsify. Set dressing aside.

Chop all ingredients (except the chickpeas) for the salad. This is called a chop for a reason;) I prefer to finely shred the lettuce and then slice the salami, cheese, peppers, and tomatoes lengthwise.

Put all salad ingredients in a large bowl and toss with dressing.

Serve within the hour.

Enjoy!