Delucca Chopped Salad Recipe
Arugula-romaine mix, genoa salami, ham, shaved parmesan, housemade mozzarella, celery, zucchini, carrots, pesto-parmesan ranch dressing
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Ingredients
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Greens & Base
Proteins & Cheeses
Vegetables & Crunch
Pesto-Parmesan Ranch Dressing
Finish & Optional
Method
Greens & Base
Place 6 cups of mixed arugula and romaine in a large salad bowl; gently toss to aerate the greens and remove any excess moisture.
Proteins & Cheeses
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.
Vegetables & Crunch
Pesto-Parmesan Ranch Dressing
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.
Assemble & Finish
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.
