La Scala Chopped Salad

By CarlaJaneMcCarthy

Ingredients

• SALAD:
• 1 head iceberg lettuce, small
• 1/4 lb salami
• 1/4 lb shredded mozzarella
• 1 can chickpeas, drained
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dijon
• 1/2 tsp salt and pepper
• DRESSING:
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 2 tsp dijon mustard
• 1/2 tsp salt and pepper
• 1/4 cup grated pecorino romano

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Chop iceberg and salami into thin strips.
2. Whisk 3 tbsp of oil, 2 tbsp of red wine vinegar, 2 tsp of dijon, 1/2 tsp of
salt and pepper in a bowl then toss in your chickpeas.
3. Add 1/2 cup of oil, 1/4 cup of red wine vinegar, 2 tsp of dijon mustard,
1/2 tsp of salt and pepper, and 1/4 cup of pecorino romano to a jar and
shake well until it's emulsified.
4. Add iceberg to a large mixing bowl and add in 1/2 of your dressing and
toss till the lettuce is coated. Taste and determine if you'd like to add
more dressing. Then add in sliced salami and shredded mozzarella and
toss again. Season with salt and pepper to taste.
5. Add marinated chickpeas to the bottom of a small bowl then pack in
your salad. Top the bowl with a plate and flip it over using 2 hands
then carefully remove the bowl and enjoy!