La Scala Chopped Salad
A classic Beverly Hills favorite, the La Scala Chopped Salad is a finely chopped mix of romaine and iceberg lettuce, marinated chickpeas, mozzarella, and salami, all tossed in a tangy mustard vinaigrette.
Ingredients
- 1 head romaine lettuce finely chopped
- ½ head iceberg lettuce finely chopped
- 1 cup chickpeas drained and marinated
- ½ cup mozzarella cheese finely shredded
- ½ cup salami finely chopped
- ¼ cup parmesan cheese optional
For the Dressing:
- ¼ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon oregano
- 1 clove garlic minced (optional)
Instructions
- Marinate the Chickpeas – In a small bowl, combine the chickpeas with olive oil, red wine vinegar, salt, and oregano. Let them sit for at least 30 minutes to absorb the flavors.
- Prepare the Dressing – Whisk together the red wine vinegar, Dijon mustard, salt, black pepper, and oregano. Slowly drizzle in the olive oil while whisking continuously until well combined.
- Chop Everything Finely – Finely chop the romaine and iceberg lettuce, ensuring all ingredients are uniformly cut for a consistent texture.
- Combine and Toss – In a large mixing bowl, add the chopped lettuces, marinated chickpeas, salami, mozzarella, and parmesan cheese (if using).
- Dress and Serve – Drizzle the dressing over the salad and toss everything together. Let it sit for a few minutes to allow the flavors to meld before serving. Enjoy!
Notes
Finely Chop Everything – Ensures each bite has a perfect balance of flavors.
Marinate the Chickpeas – Let them soak for at least 30 minutes for a richer taste.
Toss & Let Sit – Allow the salad to sit for a few minutes after dressing to enhance flavor absorption.
