Delucca Chopped Salad Recipe

Place 6 cups of mixed arugula and romaine in a large salad bowl; gently toss to aerate the greens and remove any excess moisture.

Prepare the salami and ham: stack slices, roll or fold them, then slice crosswise into quartered ribbons or bite-sized pieces (about 100 g each). Add to a medium bowl.

Tear the fresh mozzarella into bite-sized pieces or drain bocconcini and halve if large; add to the bowl with the meats.

Add 1 cup shaved Parmesan to the bowl with the meats and cheese. Reserve a small handful (about 2 tablespoons) of shaved Parmesan for finishing the salad.

Prepare the vegetables: thinly slice 1 cup celery on the bias, very thinly slice or shave 1 cup zucchini (use a mandoline or vegetable peeler for ribbons), and shred or julienne 1 cup carrots. Combine vegetables with the meats and cheeses and toss gently to combine.

Make the dressing

In a medium bowl or jar, whisk together 1 cup mayonnaise, 1 cup buttermilk, and 1 tablespoon sour cream until smooth.

Add 3 tablespoons prepared basil pesto, 1 tablespoon grated Parmesan, 1 minced garlic clove, 1 tablespoon fresh lemon juice, and 1 teaspoon Dijon mustard. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Whisk to combine.

If the dressing is too thick, whisk in up to 2 tablespoons extra-virgin olive oil (or additional buttermilk) to reach a creamy, pourable consistency. Taste and adjust seasoning — add more salt, lemon, or pesto to preference.

Add the combined meats, cheeses, and vegetables to the bowl with the greens. Toss gently to combine and distribute ingredients evenly.

Drizzle the pesto-Parmesan ranch dressing over the salad — start with about 3/4 cup (or to taste) and gently toss until everything is lightly coated. Add more dressing if desired.

Finish with the reserved shaved Parmesan, optional 1/4 teaspoon red pepper flakes for a touch of heat, and 2 tablespoons chiffonaded fresh basil if using.

Serve immediately on chilled plates or family-style. If preparing ahead, keep dressing separate and toss within 15 minutes of serving so the greens stay crisp.