Description
Experience the iconic La Scala chopped salad at home with this easy-to-follow recipe. A perfect blend of crisp textures and savory flavors, this salad is a meal in itself.
Ingredients
- 1 head iceberg lettuce, chopped
- 1 head romaine lettuce, chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 ounces thinly sliced salami or pepperoni, diced
- 4 ounces provolone cheese, diced
- 1/2 small red cabbage, thinly shredded or finely chopped
- For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1. Prep Ingredients: Wash and chop all lettuce and red cabbage. Dice salami and provolone. Rinse and drain chickpeas. Mince garlic.
- 2. Make Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, sugar, salt, and pepper until emulsified. Chill for at least 15 minutes.
- 3. Assemble Salad: In a very large bowl, combine chopped iceberg and romaine lettuce, chickpeas, diced salami, diced provolone, and shredded red cabbage.
- 4. Chop Salad: Using a large chef’s knife or two mezzaluna knives, continuously chop and toss all ingredients in the bowl until uniformly diced to about the size of a chickpea.
- 5. Dress and Serve: Pour the chilled dressing over the chopped salad. Toss well to ensure all ingredients are coated. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 0 mins