Chef John DeLucie's Royal Chopped Salad Recipe

Chef John DeLucie's Royal Chopped Salad Recipe
Staff Writer
The Royal Chopped Salad

The Royal at The Raleigh Hotel

The Royal Chopped Salad

Chef John DeLucie uses tropical hearts of palm in this chopped salad that’s a wonderful vegetarian starter or side dish. 


  • 1 head Boston Bibb lettuce, washed and diced fine
  • 1 head red Romaine lettuce, washed and diced fine
  • One 14-ounce can of Costa Rican hearts of palm, diced fine
  • 2-3 large tomatoes, preferably Lucky’s Real Tomatoes, diced fine.
  • 2 ripe Hass avocados, diced fine
  • 1 red onion, diced fine
  • One 15-ounce can chickpeas, diced fine
  • ½ ounce Manchego cheese, diced fine, plus more for a grated garnish
  • 2 tablespoons red wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste


Combine all of the chopped ingredients in a large serving bowl. In a separate bowl, whisk together the vinegar and oil, then season to taste with salt and pepper. Adjust the amount of vinegar and oil to your preference, and pour ¾ of it over the salad, tossing to combine. Taste and re-dress or re-season as needed. Garnish with the grated Manchego if desired. 

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.