Description
Master the iconic La Scala Chopped Salad at home. This recipe brings you the crisp textures and zesty flavors of the classic, ensuring a perfect bite every time.
Ingredients
- 1 head iceberg lettuce, finely chopped
- 1/2 small red cabbage, finely chopped
- 6 oz good quality Italian dry salami, finely diced
- 6 oz provolone cheese, finely diced
- 1 (15-oz) can chickpeas, rinsed and drained
- 1 cup diced Roma or cherry tomatoes
- For the Mustard Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
Instructions
- 1. Prepare Vegetables: Finely chop iceberg lettuce and red cabbage into 1/4 to 1/2 inch pieces. Dice tomatoes to the same size. Rinse and drain chickpeas.
- 2. Dice Salami and Cheese: Finely dice salami and provolone cheese into uniform 1/4 to 1/2 inch cubes.
- 3. Make Vinaigrette: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified. Taste and adjust seasoning.
- 4. Combine Salad: In a large bowl, combine chopped lettuce, red cabbage, diced salami, diced provolone, chickpeas, and diced tomatoes.
- 5. Dress and Serve: Pour about two-thirds of the vinaigrette over the salad. Toss gently to coat thoroughly. Add more dressing if desired. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 0 mins