La Scala Chopped Salad Recipe
User Reviews
4.9
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6
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Calories
244 kcal
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Course
Salad
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Cuisine
Italian-American Fussion
La Scala Chopped Salad Recipe
Description
The La Scala Chopped Salad Recipe mixes chopped iceberg and romaine lettuces with protein-rich chickpeas, sliced Italian salami, and shredded mozzarella cheese. The combination provides a balance of crispness from the greens, creaminess from the cheese, and saltiness from the salami. This mix is tossed with a dressing made by whisking olive oil, red wine vinegar, Dijon or dry mustard, kosher salt, black pepper, and Pecorino Romano cheese, adding tang and umami.
The salad has diverse textures and a savory flavor profile, where the creamy mozzarella and salty Pecorino contrast with the fresh lettuce and bean firmness. It is served with additional grated cheese on top for enhanced richness. This salad works well as a light meal or side dish with a satisfying combination of ingredients.
To prepare ahead, chop ingredients and store separately from the dressing to prevent sogginess. The salad and dressing can be refrigerated for a few days separately. Leftovers keep better in airtight storage for 1-2 days. Optional additions like artichokes, tomatoes, or roasted peppers can be used to customize the salad. For a vegetarian version, the salami can be replaced with roasted mushrooms.
Ingredients
For the Salad:
- 1 iceberg lettuce chopped, head
- 1 romaine lettuce roughly chopped, head
- 1 chickpeas aka Garbanzo beans, (15 oz) drained and rinsed, canned
- 1/4 pound Italian salami chopped or julienned
- 1/4 pound mozzarella cheese shredded
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard or 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/4 cup Pecorino Romano cheese or Parmesan cheese- plus more as garnish, grated
Instructions
- Add salad ingredients to a bowl: Place iceberg lettuce, romaine, chickpeas, Italian salami, and mozzarella cheese in a large salad bowl. Set it aside.
- Make the dressing: To make the dressing, whisk together olive oil, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the Pecorino romano.
- Add the dressing and toss: Drizzle the dressing over the salad. Give it a toss.
- Serve: Serve with more pecorino romano on top.
Notes
- Store chopped salad base and dressing separately in airtight containers to avoid sogginess; they keep 2-3 days refrigerated.
- Leftover salad should be kept in an airtight container and consumed within 1-2 days.
- Customize with add-ins like drained artichoke hearts, fresh or sun-dried tomatoes, cherry tomatoes, or roasted red peppers.
- Swap Italian salami with roasted shiitake mushrooms for a vegetarian alternative.
- Adding minced garlic to the dressing enhances flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 34mg | 11% |
| Sodium | 809mg | 34% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 161mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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