La Scala Chopped Salad
Make the famous La Scala chopped salad loaded with salami, artichoke hearts, chickpeas, and cheese, tossed with tangy Dijon dressing.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.25 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- to taste salt and fresh ground black pepper
- 0.25 cup grated parmesan cheese
- 15 ounces chickpeas (rinsed and drained) 1 can
- 1 head iceberg lettuce finely chopped
- 1 head romaine lettuce finely chopped
- 8 ounces marinated artichoke hearts quartered
- 4 ounces Italian salami julienned
- 1.5 cups shredded mozzarella cheese
Instructions
Preparation Steps
- Make the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and grated parmesan cheese.
- Put the drained chickpeas in a bowl and pour half of the dressing over them; set aside.
- In a salad bowl, combine the chopped iceberg and romaine lettuces, artichoke hearts, salami, and shredded mozzarella cheese. Toss with the remaining dressing.
- Add the chickpeas with dressing to the salad bowl and toss again until completely combined.
- Top with a sprinkle of grated parmesan and serve.
Notes
This salad is perfect for a light lunch or as a side dish. It keeps well refrigerated for a day and flavors develop over time.