Famous La Scala Chopped Salad (Print Version)
# Ingredients:
→ Dressing
01 -
80 millilitres extra virgin olive oil
02 -
45 millilitres red wine vinegar
03 -
2 cloves garlic, minced
04 -
15 grams Dijon mustard or 5 grams dry mustard
05 -
0.5 teaspoon kosher salt
06 -
0.5 teaspoon freshly ground black pepper
07 -
30 grams grated Pecorino Romano cheese or grated parmesan cheese
→ Salad
08 -
1 head iceberg lettuce, shredded (approx. 5–6 cups)
09 -
1 head romaine lettuce, shredded (approx. 4–5 cups)
10 -
425 grams chickpeas, drained and rinsed
11 -
115 grams Italian salami, thinly sliced
12 -
200 grams mozzarella cheese, shredded
# Instructions:
01 -
In a small bowl or jar, combine extra virgin olive oil, red wine vinegar, minced garlic, Dijon or dry mustard, kosher salt, black pepper, and grated cheese. Whisk or shake until emulsified.
02 -
Place the shredded iceberg and romaine lettuces, chickpeas, Italian salami, and shredded mozzarella cheese in a large mixing bowl.
03 -
Pour the prepared dressing over the salad ingredients. Toss well to ensure even coating throughout.
04 -
Enjoy promptly for optimal freshness or store the salad and dressing separately for later use.
# Notes:
01 -
For efficiency, use pre-shredded lettuce. Authentic Italian salami offers the best flavour and texture.
02 -
Combine salad and dressing just before serving to maintain crispness.