La Scala Chopped Salad Recipe
A crisp, flavorful salad inspired by the iconic La Scala restaurant; made with lettuce, salami, mozzarella, chickpeas, and a tangy vinaigrette.
Print Pin Servings: 4 Servings
Calories: 420kcal
Cost: $12
Equipment
- 1 Large mixing bowl For tossing all salad ingredients evenly without spillage
- 1 Salad spinner Essential to dry romaine and iceberg lettuce thoroughly
- 1 Chef's knife For chopping lettuce, dicing salami, and cubing mozzarella
- 1 Cutting board Use a clean board for vegetables and cheese
- 1 Jar with lid or small whisk To emulsify the dressing by shaking or whisking
- 1 Fine-mesh strainer To rinse and drain canned chickpeas completely
Ingredients
- 2 heads romaine lettuce chopped
- 1 head iceberg lettuce chopped
- 4 oz dry salami diced
- 8 oz fresh mozzarella cubed
- 15 oz garbanzo beans drained and rinsed
- 0.5 cup red onion finely diced
- ⅓ cup red wine vinegar
- ⅔ cup extra virgin olive oil
- 2 tablespoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt kosher preferred
- 0.25 teaspoon black pepper freshly ground
Instructions
- Wash and dry lettuce; chop all ingredients into bite-sized pieces and set aside.
- Whisk vinegar, garlic, mustard, oregano, salt, and pepper. Slowly whisk in olive oil until emulsified.
- Combine all salad ingredients in a large bowl. Add dressing, toss gently, and serve immediately.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 420kcal | Carbohydrates: 15g | Protein: 18g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 40mg | Sodium: 750mg | Potassium: 400mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4000IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 2.5mg