Description
This Famous La Scala Chopped Salad is a mix of crisp lettuce, salty Italian meats, creamy cheese, chickpeas, and a tangy Dijon vinaigrette, chopped to tiny bites for maximum flavor in every mouthful.
Ingredients
Salad Ingredients
- 1 head Romaine lettuce (or iceberg) (Chop finely for crunchy texture.)
- 6 oz Italian salami (or turkey salami) (Slice into thin strips and chop again.)
- 1 can (15 oz) Chickpeas (Drain and rinse well.)
- 1 cup Shredded mozzarella (Can substitute with provolone.)
- 1/2 cup Fresh grated Parmesan (Adds salty sharpness.)
- 1/2 cup Cherry tomatoes (Optional, add for color and flavor.)
- 1/4 cup Red onion (Use sparingly, finely chopped.)
Dressing Ingredients
- 1/4 cup Olive oil (Use one that tastes good.)
- 2 tbsp Red wine vinegar (Gives classic Italian bite.)
- 1 tbsp Dijon mustard (Provides tang and helps bind.)
- 1/2 tsp Dried oregano (A hint of Italian flavor.)
- to taste Salt and pepper (Essential for flavor.)
Instructions
Preparation
- Wash and dry the lettuce thoroughly. Chop finely and place in a large bowl.
- Add drained and rinsed chickpeas, chopped salami, shredded mozzarella, grated Parmesan, finely chopped red onion, and cherry tomatoes (if using) to the bowl.
- Toss the salad ingredients together to evenly distribute.
Making the Dressing
- In a jar, combine red wine vinegar, Dijon mustard, oregano, salt, and pepper. Shake to mix.
- Add olive oil to the jar and shake again until emulsified.
Combining
- Drizzle dressing over the salad a little at a time, tossing to coat. Stop once the salad looks glossy.
- Let the salad sit for 5 minutes to allow flavors to meld before serving.
Notes
Good meal prep friendly. Store chopped lettuce separately from other ingredients and dressing to maintain freshness. Lasts up to 3 days in the fridge.
- Prep Time: 15 minutes
- Category: Lunch, Salad
- Cuisine: Italian