Description
The Famous La Scala Chopped Salad is a vibrant and flavorful Italian-American salad featuring crisp iceberg and romaine lettuce, tangy red wine vinegar dressing, savory Italian salami, creamy mozzarella, and Pecorino Romano cheese. This hearty chopped salad is perfect as a light lunch or a side dish and comes together quickly in just 20 minutes.
Ingredients
Scale
For the Dressing
- â…“ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard or 1 teaspoon dry mustard
- ½ teaspoon kosher salt and pepper
- â…“ cup grated Pecorino Romano cheese or grated Parmesan cheese
For the Salad
- 1 head shredded iceberg lettuce (5-6 cups)
- 1 head shredded romaine lettuce (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
- Prepare the Dressing: In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard (or dry mustard), kosher salt, pepper, and grated Pecorino Romano cheese. Whisk thoroughly or tightly close the jar lid and shake vigorously to emulsify the dressing until well blended.
- Assemble the Salad: In a large mixing bowl, add the shredded iceberg and romaine lettuce, drained chickpeas, thinly sliced Italian salami, and shredded mozzarella cheese. Pour the prepared dressing over the salad ingredients.
- Toss and Serve: Toss the salad thoroughly to ensure all ingredients are evenly coated with the dressing. Serve immediately to enjoy the freshest flavors and crisp textures.
Notes
- For a vegetarian version, omit the Italian salami or substitute with roasted vegetables or marinated tofu.
- Use freshly grated Pecorino Romano or Parmesan cheese for the best flavor.
- Rinse and drain the chickpeas well to avoid excess moisture in the salad.
- This salad is best served immediately after tossing to maintain lettuce crispness.
- Store leftover dressing separately in the refrigerator for up to 3 days.
