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La Scala Chopped Salad Recipe

La Scala Chopped Salad Recipe

The La Scala chopped salad is a harmonious medley of flavors and textures, featuring crisp iceberg lettuce, tender turkey breast, creamy mozzarella cheese, salty salami, tangy marinated garbanzo beans, and briny olives, all tossed in a zesty vinaigrette dressing. This salad is not just a dish; it's an experience—a culinary journey through the vibrant streets of Italy, brought to life on your plate.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 6
Calories 436 kcal

Equipment

  • Mixing bowls
  • Whisks
  • Cutting Board
  • Micro plane grater
  • Can Opener
  • Colander
  •  Salad servers

Ingredients
  

  • 1 head iceberg lettuce
  • 1/2 head romaine lettuce
  • 100 g fresh mozzarella ball
  • 425 g can of garbanzo beans
  • 6 pieces of sun-dried tomatoes
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1-2 teaspoons honey
  • 1/4 cup finely grated parmesan cheese or pecorino Romano cheese
  • Salt and black pepper to taste

Instructions
 

  • Put the honey, Dijon mustard, olive oil, red wine vinegar, pecorino Romano, salt, and pepper in a big bowl. The dressing is made by whisking the items together until they are well mixed.
    La Scala Chopped Salad Recipe
  • Chop up romaine and iceberg lettuce and add it to the bowl with the dressing.
  • Italian salami cut into thin slices, artichokes, and chopped mozzarella cheese should be added to the mix.
  • Add the rinsed and drained beans.
    La Scala Chopped Salad Recipe
  • Make sure all the salad items are evenly covered with the dressing by tossing everything together well.
  • Put more grated Pecorino cheese on top of the salad.
  • Serve immediately, or if preferred, refrigerate for up to 2 hours before serving for a chilled salad.
    La Scala Chopped Salad Recipe

Notes

  • For more taste and texture, you could add more vegetables as toppings, like chopped tomatoes, cucumbers, or olives.
  • The salad can be kept in the fridge for up to two days, but the lettuce will stay crispier if you serve it right away after adding the sauce.
  • You can use any hard, cured salami instead of Italian salami if you can't find it. In the same way, Parmesan cheese can be used instead of Pecorino cheese if it is not available.
  • You can change how much Dijon mustard is in the dressing to your liking.
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