Description
Unlock the secret to the legendary La Scala Chopped Salad at home with this step-by-step guide. Achieve perfect balance of crisp, creamy, and savory in every bite.
Ingredients
- 6 cups chopped iceberg lettuce (approx. 1 medium head)
- 4 cups chopped romaine lettuce (approx. 1 large head)
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 8 ounces good quality Genoa or hard salami, finely diced
- 8 ounces fresh mozzarella cheese, finely diced
- For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Optional: 1/4 teaspoon dried oregano or Italian seasoning
Instructions
- Step 1: Prepare the Ingredients: Wash and thoroughly dry both iceberg and romaine lettuces. Finely chop both lettuces into approximately 1/4-inch pieces. Rinse and drain the garbanzo beans. Dice the salami and fresh mozzarella into small, uniform cubes. Combine all chopped ingredients in a very large mixing bowl.
- Step 2: Make the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, pepper, and optional oregano/Italian seasoning. Whisk vigorously or shake well until the dressing is fully emulsified and appears creamy.
- Step 3: Dress the Salad: Pour about two-thirds of the prepared dressing over the chopped ingredients in the large bowl. Avoid over-dressing initially.
- Step 4: Toss and Serve: Using a large spoon and fork (or clean hands), gently but thoroughly toss all the ingredients together, ensuring every piece is lightly coated with dressing. If needed, add the remaining dressing a tablespoon at a time until perfectly coated. Serve immediately to enjoy the salad at its crispest.
- Prep Time: 20 mins
- Cook Time: 0 mins