Description
A delicious and iconic chopped salad recipe inspired by the famous La Scala restaurant. This Italian-American salad features a mix of romaine and iceberg lettuce, chickpeas, salami, provolone, and Parmesan cheese, all tossed in a flavorful red wine vinaigrette.
Ingredients
Romaine Lettuce:
1 head, finely chopped
Iceberg Lettuce:
1/2 head, finely chopped
Chickpeas (Garbanzo Beans):
1/2 cup, cooked, drained, and rinsed
Salami:
1/2 cup, finely chopped
Provolone Cheese:
1/2 cup, finely chopped or shredded
Parmesan Cheese:
1/4 cup, grated
Extra Virgin Olive Oil:
1/4 cup
Red Wine Vinegar:
2 tablespoons
Dijon Mustard:
1 teaspoon
Dried Oregano:
1/2 teaspoon
Salt:
1/4 teaspoon
Black Pepper:
1/4 teaspoon
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and black pepper.
- Assemble the Salad: In a large bowl, combine romaine, iceberg lettuce, chickpeas, salami, provolone, and Parmesan cheese.
- Toss with Dressing: Drizzle the dressing over the salad and toss thoroughly to coat evenly.
- Serve: Serve immediately for the best flavor.
Notes
- For a vegetarian version, omit the salami and add extra chickpeas or roasted red peppers.
- This salad is best served fresh but can be prepped ahead and dressed just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 salad
- Calories: 310
- Sugar: 2g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
