Description
Recreate the iconic Beverly Hills restaurant experience at home with this perfectly balanced, invigorating chopped salad recipe. Crisp lettuce, savory salami, creamy provolone, and tender chickpeas are all meticulously chopped and tossed in a bright, tangy vinaigrette for an unforgettable meal.
Ingredients
- 1 head iceberg lettuce, finely chopped
- 1 head romaine lettuce, finely chopped
- 4 oz Genoa salami, finely diced
- 4 oz provolone cheese, finely cubed
- 1 (15-ounce) can chickpeas, rinsed and drained
- For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 small shallot, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1. Prepare Ingredients: Wash and thoroughly dry both types of lettuce. Finely chop them along with the salami and provolone cheese, aiming for uniform, small pieces (about 1/4 to 1/2 inch). Rinse and drain the chickpeas well.
- 2. Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced shallot, salt, and black pepper until well emulsified. Taste and adjust seasoning as needed.
- 3. Combine Salad Components: In a large mixing bowl, combine the chopped iceberg and romaine lettuce, diced salami, cubed provolone, and drained chickpeas.
- 4. Dress and Serve: Just before serving, pour about two-thirds of the dressing over the salad. Toss gently but thoroughly until all ingredients are evenly coated. Add more dressing if desired. Serve immediately on chilled plates.
- Prep Time: 20 mins
- Cook Time: 0 mins