Italian Chop Recipe

Prepare lettuce

Trim and remove outer leaves of little gem lettuce. Slice each head lengthwise into quarters or bite-size pieces. Rinse under cold water, spin or pat dry, and place in a large mixing bowl.

Prepare proteins and veggies

If salami is in whole slices, stack and cut into 1/2-inch pieces. Drain and rinse chickpeas. Pit and halve kalamata olives if not already pitted. Slice pepperoncinis crosswise into rings. Quarter marinated artichoke hearts. If using fresh tomatoes, dice and drain any excess liquid. Thinly slice red onion if using.

Combine salad ingredients

Add salami, chickpeas, kalamata olives, pepperoncinis, diced tomatoes, artichoke hearts, red onion, and chopped parsley to the bowl with the lettuce. Toss gently to combine so ingredients are evenly distributed.

In a small jar or bowl, combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, honey, salt, and black pepper. Whisk or shake until the mustard and honey are dissolved.

Slowly stream in the extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or lemon juice if desired.

Just before serving, pour about 3/4 of the vinaigrette over the salad (reserve the rest for serving) and toss thoroughly but gently so the lettuce stays crisp and the ingredients are coated. Start with about 3 tablespoons of dressing per serving and add more if needed.

Taste and adjust for seasoning. Sprinkle grated Parmesan or Pecorino over the top and add croutons or toasted bread cubes if using. Serve immediately with the reserved dressing on the side.