The LA Chop recipe – pinch of yum : FOOD

Put the salad in a bowl.Click here to pen this recipe

This is one of those times when the flavors, colors and textures of summer come together in a huge, crispy rainbow salad. And for a meal, life just feels right.

It’s healthy, but not too healthy like the best salads. We have fresh tomatoes, lettuce, and radicchio on stage, but salami, chickpeas, and two cheeses fill them to a hungry man’s dream for lunch, and super-thin slices of red onions, pepperoncini, and a punchy lemon vinaigrette end up tearing it all together.

It has a name: The LA Chop.

Hey, I’m not the LA expert here, I’m the California Queen Gaby is. This is a recipe from Gaby’s newest book (Affiliate link) This is now owned by several people on our team and has been heavily planned by me – especially the salad section.

What is Gaby Cooking Eating what you want Cookbook.

Since it is a chopped salad, some chopping is required.

But check out this pre-mixed salad masterpiece.

Ingredients in bowls for chop salad.

Once you’re done chopping … you’re done. With the entire recipe. No ovens, no ovens, no pans.

You throw your salad, take a carbonated water, sit down, put your feet up and crunch to your heart’s content.

Chop the salad in a bowl with a fork.

Are you in LA right now Because I’m in a suburb of Minnesota, but I’m pretty sure I’m in LA right now.

This is the salad that I could (will) eat all summer.

You can find Gaby’s cookbook Here! (Affiliate link)

In our video you will learn how to make The LA Chop:

* This recipe has been republished from the cookbook with the permission of the author and publisher.

Put the LA chop salad in a bowl.

The LA Chop

  • Author: Lindsay

  • Preparation time:
    30 minutes

  • Cooking time:
    0 minutes

  • Total time:
    30 minutes

  • Yield:
    4th Servings 1x


The LA Chop! The best crispy rainbow salad with all the flavors, colors and textures of summer. Thrown everything with a powerful lemon vinaigrette! From What’s Gaby Cooking Eat what you want Cookbook.




  • Lemon vinaigrette (Recipe below) mixed with 2 tablespoons of dried oregano
  • Kosher salt and freshly cracked black pepper
  • 1 head Iceberg lettuce
  • 1 head Radicchio
  • 1⁄2 small Red onion, thin cut
  • 1 pint (300 G) Heirloom cherry tomatoescut into quarters
  • 1 (430 g) can Chickpeasrinsed and drained
  • 8 ouncess (225 G) fresh pearl mozzarella
  • 4 ozs (115 G) Provolone cheesecut into medium cubes
  • 4 ozs (115 G) Genoa salamicut into small cubes
  • 5 Pepperoncini (Stems thrown away), cut into thin slices
  • 2 teaspoonss hacked oregano for garnish

Lemon vinaigrette:

  • Juice of 1 lemon
  • 2 tablespoonss Red wine vinegar
  • 2nd Carnations garlicfinely chopped
  • 1 Shallotfinely chopped
  • 1⁄2 cup (120 ml) olive oil
  • Kosher salt and freshly cracked black pepper



  1. Mix all the ingredients for the vinaigrette in a small bowl and whisk together. Season with salt and pepper as needed.

  2. Halve the iceberg lettuce 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 each other and cut lengthwise into 6 mm strips. Repeat with the remaining sheets. Cut the radicchio into thin slices in the same way.

  3. Mix the lettuce and radicchio, tomatoes, chickpeas, mozzarella, provolone, salami and pepperoncini in a large, wide bowl. Season with salt and mix well. Drizzle 6 tablespoons (90 ml) of the vinaigrette over the salad and stir gently to spread the salad evenly. Try and add more vinaigrette, salt and pepper as needed. Put the salad on a large plate, sprinkle with extra oregano and serve.


  1. Whisk all ingredients in a medium bowl. Try and adjust the salt and pepper as needed.


The equipment section above contains affiliate links to products we use and love!

  • Category: salad
  • Method: Chop
  • Kitchen: American

Keywords: Chop salad, Los Angeles, LA chop, classic chopped salad, salad recipe, salami

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