La Scala Salad
This salad has recently gotten very popular on social media, but it’s actually been a favorite for decades. This is so delicious, you’ll almost forget you’re eating a salad.
To make this trendy classic, you’ll need 5-6 cups of shredded iceberg or Romain lettuce, one 15 oz. can of chickpeas, drained and rinsed, ¼ lb. thinly sliced deli salami, 2 cups of shredded mozzarella cheese, and salt and pepper to taste. For the dressing to top this salad, you’ll need ⅓ cup of Extra Virgin Olive Oil, 3 Tablespoons of red wine vinegar, ¼ teaspoon of garlic powder, 3 teaspoons of Dijon mustard, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, and ⅓ cup of grated Pecorino Romano cheese or grated parmesan cheese.
In a large bowl, add the shredded lettuce, chickpeas, Italian salami, and mozzarella cheese; set aside. For the dressing, whisk together olive oil, vinegar, garlic powder, mustard, salt, pepper and cheese in a small bowl or jar. Pour the prepared dressing on top and toss to coat. If you’re not eating the salad right away, do not top it with dressing and pour it over top right before serving.
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La Scala Salad
Ingredients
For the Salad
- 5-6 cups shredded iceberg or Romain lettuce
- 1 15 oz. can chickpeas, drained and rinsed
- ¼ lb. deli salami thinly sliced
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
For the Dressing
- ⅓ cup Extra Virgin Olive Oil
- 3 Tbsp. red wine vinegar
- ¼ tsp. garlic powder
- 3 tsp. Dijon mustard
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- ⅓ cup grated Pecorino Romano cheese or grated parmesan cheese
Instructions
- In a large bowl, add the shredded lettuce, chickpeas, Italian salami, and mozzarella cheese; set aside. For the dressing, whisk together olive oil, vinegar, garlic powder, mustard, salt, pepper and cheese in a small bowl or jar. Pour the prepared dressing on top and toss to coat. If you’re not eating the salad right away, do not top it with dressing and pour it over top right before serving.
