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Chef John DeLucie's Royal Chopped Salad Recipe


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.