La Scala Chopped Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
1 head iceberg lettuce, chopped
02 -
1 head Romaine, roughly chopped
03 -
1 can chickpeas aka Garbanzo beans, (15 oz) drained and rinsed
04 -
1/4 pound Italian salami, chopped or julienned
05 -
1/4 pound mozzarella cheese, shredded
→ For the Dressing
06 -
¼ cup olive oil
07 -
2 tablespoons red wine vinegar
08 -
2 teaspoons Dijon mustard or 1 teaspoon dry mustard
09 -
½ teaspoon Kosher Salt
10 -
¼ teaspoon black pepper
11 -
1/4 cup grated pecorino romano or Parmesan cheese- plus more as garnish
# Instructions:
01 -
Place iceberg lettuce, romaine, chickpeas, Italian salami, and mozzarella cheese in a large salad bowl. Set it aside.
02 -
To make the dressing, whisk together olive oil, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the Pecorino romano.
03 -
Drizzle the dressing over the salad. Give it a toss.
04 -
Serve with more pecorino romano on top.
# Notes:
01 -
To prepare this salad ahead of time, chop up all the ingredients and store them in an airtight container. Store dressing separately.
02 -
If you have leftovers, store the rest of the salad in an airtight container in the fridge for up to 1-2 days.
03 -
To make it vegetarian, swap salami with roasted shiitake mushrooms.
04 -
Optional add-ins include artichoke hearts, fresh or sun-dried tomatoes, and roasted red bell peppers.