Famous La Scala Chopped Salad (Print Version)
Crisp iceberg, romaine, salami, chickpeas, and cheese tossed in a tangy homemade dressing.
# Ingredients:
→ Dressing
01 -
⅓ cup extra virgin olive oil
02 -
3 tablespoons red wine vinegar
03 -
2 cloves garlic, minced
04 -
3 teaspoons Dijon mustard or 1 teaspoon dry mustard
05 -
½ teaspoon kosher salt and pepper
06 -
⅓ cup grated Pecorino Romano cheese or grated parmesan cheese
→ Salad
07 -
1 head iceberg lettuce, shredded (5-6 cups)
08 -
1 head romaine lettuce, shredded (4-5 cups)
09 -
1 (15-ounce) can chickpeas, drained and rinsed
10 -
¼ pound (4 ounces) Italian salami, thinly sliced
11 -
2 cups shredded mozzarella cheese
# Directions:
01 -
Add all dressing ingredients to a small bowl or jar. Whisk together or seal the jar and shake to combine.
02 -
In a large bowl, combine shredded iceberg lettuce, romaine lettuce, chickpeas, Italian salami, and mozzarella cheese. Pour the prepared dressing on top and toss to coat.
03 -
Serve the salad immediately. Store leftovers in the fridge for 1-2 days, keeping the dressing separate if preparing in advance.
# Notes:
01 -
To save time, consider purchasing pre-shredded lettuce.
02 -
Use Italian salami found near the specialty cheese section for optimal flavor.