La Scala Chopped Salad
La Scala chopped salad is a famous salad made with lettuce, salami, cheese, and chickpeas and comes together in 20 minutes for an easy lunch.
Servings 4 servings
Ingredients
- ½ head of iceberg chopped thin
- 1 romaine head chopped thin
- 1 cup cooked chickpeas or 15-ounce can
- 1 cup shredded mozzarella
- 4 ounces salami, cut into strips
Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Dry: If using canned chickpeas, rinse and drain them. Pat dry with a paper towel to remove excess moisture.
- Roast: Spread them evenly in a single layer on a small baking sheet and roast at 425°F until golden brown (approximately 5-7 minutes). This step is optional but the roasting adds incredible depth of flavor.
- Whisk: In a small pint-size mason jar, add the salad dressing ingredients, including olive oil, red wine vinegar, Dijon mustard, parmesan, and salt and pepper. Close the jar and shake to combine well.
- Wash: Cut the lettuce heads in half, then into quarters. Then cut into strips crosswise. Place in a colander and rinse well under cold running water. Run the lettuce through the salad spinner and spread evenly on a clean kitchen towel to air dry.
- Assemble: Place the lettuces on the bottom of a large salad bowl. Add roasted chickpeas, strips of salami, and mozzarella cheese.
- Toss: Drizzle the salad dressing over the salad and toss gently to combine. Top with additional cheese if desired.
Nutrition
Calories: 551kcal | Carbohydrates: 16g | Protein: 19g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 50mg | Sodium: 1257mg | Potassium: 437mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3056IU | Vitamin C: 4mg | Calcium: 246mg | Iron: 3mg