La Scala Chopped Salad
This La Scala Chopped Salad packs bold Italian flavor with crisp lettuce, salami, mozzarella, and chickpeas in a zesty dressing. It’s a quick, satisfying dish inspired by the iconic Beverly Hills restaurant.
Ingredients
- 1 head iceberg lettuce, 5-6 cups, shredded
- 1 head romaine lettuce, 4 cups, shredded
- 1 ¼ cup salami, thinly sliced
- 1 15 oz can garbanzo beans, chickpeas, rinsed and drained
- 2 cups mozzarella cheese, shredded
- ½ cup red onion, very thinly sliced
Dressing
- ⅓ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 tsp dijon mustard
- ½ tsp sugar
- ½ tsp salt
- ½ tsp black pepper
- 1/4 cup grated Pecorino Romano cheese, plus more for garnishing
- Fresh black cracked pepper, for serving
Instructions
- Add all of the ingredients into a small canning jar.
- Secure the lid and shake well until fully combined.
- Set the dressing aside while you make the fresh salad.
- Chop 1 head of Iceberg lettuce and 1 head of Romaine lettuce with a sharp knife until finely shredded.
- Add the shredded Iceberg and Romaine lettuce in a large salad bowl.
- Slice the salami and red onion.
- Rinse and drain the canned chickpeas and shred the mozzarella cheese.
- In this order, add these ingredients to a large salad bowl: Both lettuces, salami, chickpeas, red onion, and Mozzarella.
- Pour the dressing over the salad and toss. Add a tiny bit more grated Pecorino Romano cheese and fresh black cracked pepper over the assembled salad to serve.
Nutrition Facts
Calories: 212kcal, Carbohydrates: 4g, Protein: 10g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 31mg, Sodium: 624mg, Potassium: 173mg, Fiber: 1g, Sugar: 2g, Vitamin A: 678IU, Vitamin C: 2mg, Calcium: 156mg, Iron: 1mg