Description
This famous La Scala Chopped Salad is a crisp, flavorful mix of iceberg and romaine lettuce, chickpeas, mozzarella, and salami, all tossed in a tangy red wine vinaigrette. Perfect for a light meal, meal prep, or an elegant side dish.
Ingredients
Scale
For the Dressing:
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 2 cloves garlic, minced
- 3 tsp Dijon mustard (or 1 tsp dry mustard)
- ½ tsp kosher salt
- ½ tsp black pepper
- ⅓ cup Pecorino Romano cheese, grated (or Parmesan)
For the Salad:
- 1 head iceberg lettuce, shredded (5–6 cups)
- 1 head romaine lettuce, shredded (4–5 cups)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ lb (4 ounces) Italian salami, thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
- Make the Dressing: Whisk all dressing ingredients in a small bowl or shake them in a jar with a lid. Set aside.
- Prepare the Salad Ingredients: Shred the lettuce, slice the salami, rinse and drain chickpeas, and shred mozzarella.
- Assemble the Salad: In a large bowl, combine lettuce, chickpeas, salami, and mozzarella.
- Dress the Salad: Pour the dressing over the salad and toss everything until evenly coated.
- Serve Immediately: Garnish with extra cheese if desired and enjoy!
Notes
- For extra crunch, soak shredded lettuce in ice water for 5 minutes before draining.
- Store leftovers without dressing in an airtight container for up to 2 days.
- For a vegetarian version, omit salami and add roasted chickpeas or sun-dried tomatoes.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian-American