This salad is sure to be a hit anywhere you take it, but honestly I crave it everyday for lunch and legit want to drink the dressing! Read on for tips to make THE BEST salad!
The key to the perfect chopped salad is the preparation of the fix-ins! Everything needs to be PAPER thin. Starting with the base, I like the longest and thinnest strands of lettuce, romaine and ice berg for that extra crunch. Then the salami and pepperoni, again thin and long slices! For the mozzarella, don't use the pre-shredded sh*t here... get the fresh mozzarella and take an extra 30 seconds to shred it, TRUST!
The chickpeas are easy, just drain and rinse them, and make sure to pat them dry! Then don't forget the pepperoncinis, chopped to perfection!
The dressing is really going to make the salad, so don't skip a step, especially the Parmesan! I can't explain it but something about the Parmesan in the dressing is just elite. But again, don't get the pre-grated sh*t! Get a block Parmigiano Reggiano and freshly grate it... you'll never go back to that green shaker bottle again!
Serve the salad chilled and savor each bite!
italian chopped salad
Ingredients
2 cups ice berg lettuce, shaved
2 cups romaine lettuce, shaved
1/3 cup salami, thinly sliced
1/4 cup pepperoni, thinly sliced
1/4 cup mozzarella, shredded
1 can chickpeas
2 tbsp pepperoncinis, chopped
1/3 cup olive oil
3 tbsp red wine vinegar
3 tsp Dijon mustard
2 cloves garlic, minced
Sea salt & pepper
1/4 tsp red pepper flakes
1/4 cup grated Parmesan
Directions
Combine the olive oil, red wine vinegar, dijon mustard, garlic, sea salt, pepper, red pepper flakes, and Parmesan in a mason jar or a small bowl. Set aside in the fridge.
Prepare your fix-ins and add to a large bowl.
Pour over the dressing, combine, & enjoy!
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