La Scala Chopped Salad
This La Scala Chopped Salad has been served at the iconic Beverly Hills restaurant since the 1950s!
Equipment
- salad spinner
- large bowl
- small bowl or mason jar
- whisk
- Tongs
Ingredients
Lettuce
- 1 head romaine lettuce finely chopped
- 1 head iceberg lettuce finely chopped
Salad Ingredients
- 6 ounces salami julienned
- 6 ounces mozzarella cheese shredded (about 2 cups)
- 1 can (15 oz) chickpeas drained and rinsed
Optional Toppings
- ¼ cup fresh basil chopped (optional)
- ⅓ cup sundried tomatoes drained (or quartered cherry tomatoes)
- ¾ cup artichokes marinated and drained (10-12 oz jar)
Leon Dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar or red wine vinegar
- 1 teaspoon dry mustard powder or dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup parmesan cheese finely grated
Instructions
Preparation
- Finely chop the iceberg and romaine lettuce, then wash and dry well in a salad spinner.
- Add the washed and dried lettuces to a very large bowl and toss to combine.
- Top the salad with the julienned salami, shredded mozzarella, chickpeas, fresh basil (if using), sun dried tomatoes (if using), and chopped artichokes (if using).
- Toss all of the ingredients together until everything is well distributed. Set aside.
Dressing
- Add all of the dressing ingredients to a small bowl or glass mason jar with a lid.
- Whisk or shake the ingredients to combine.
- Pour the prepared dressing over the salad.
- Use a pair of tongs to toss the salad, distributing the dressing evenly throughout.
- Serve immediately, or refrigerate until ready to serve.
Nutrition
Serving: 1servingsCalories: 373kcal
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