Ingredients
Dressing
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1 teaspoon Dijon mustard
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2 tablespoons lemon juice
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2 tablespoons olive oil
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1/4 teaspoon kosher salt
Salad
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2 cups finely chopped romaine lettuce (about 1 head)
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1/2 cup chopped deli turkey
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1/2 cup chopped salami
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1 small tomato, diced (~1 cup)
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1/2 cup grated mozzarella cheese
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1 cup cooked chickpeas, drained and rinsed
Instructions
1. Emulsify Dressing
Whisk Dijon, lemon juice, olive oil, and salt until fully emulsified.
2. Precision Chop
Finely chop all salad components into uniform, bite-sized pieces (approximately 1/4–1/2 inch).
Uniform sizing:
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Enhances structural cohesion
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Improves ingredient distribution
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Elevates presentation quality
Optional: Combine ingredients on a board and chop using a mezzaluna or chef’s knife for integrated texture.
3. Combine & Finish
Place salad ingredients in a large bowl and toss to distribute proteins and legumes evenly.
Drizzle dressing immediately before serving and toss thoroughly to coat.
Notes
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Texture Integrity: Dress just before serving to prevent romaine wilting.
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Salt Management: Salami and mozzarella contribute salinity—adjust added salt accordingly.
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Customization: Add red onion, pepperoncini, olives, or fresh basil for additional complexity.
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Advance Prep: Store dressing separately and refrigerate chopped ingredients airtight up to 24 hours.
This salad functions as a balanced standalone entrée due to its protein, fiber, and fat composition while maintaining the freshness profile expected of a chopped Italian-style salad.
