La Scala Chopped Salad
A crunchy and flavorful salad featuring romaine, salami, mozzarella, and chickpeas in a bright red wine vinaigrette.
Ingredients
Salad Ingredients
- 2 heads romaine lettuce, finely chopped Use a sharp chef’s knife or rocking motion for even pieces.
- 1 cup Genoa salami, finely chopped About 6–8 slices depending on thickness.
- 1 cup shredded or finely chopped fresh mozzarella
- 1 can chickpeas, rinsed and drained 15 oz can.
Dressing Ingredients
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- Grated Parmesan for sprinkling (optional)
Instructions
Preparation
- Finely chop the romaine, salami, and mozzarella so the salad bites are uniform.
- Rinse and drain the chickpeas thoroughly and pat dry if you want less dressing dilution.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, and a pinch of salt and pepper.
- Taste and adjust: more vinegar for tang, more oil for richness.
- In a large salad bowl, combine the chopped romaine, salami, mozzarella, and chickpeas.
Assembly
- Pour the dressing over the salad and toss gently but thoroughly so every bit is coated.
- Let the salad sit for 5–10 minutes at room temperature to allow the dressing to meld flavors.
- Toss again briefly before serving.
- Serve chilled or at cool room temperature, optionally topped with grated Parmesan.
Notes
For best texture, keep the dressing separate and add just before serving. This salad is best eaten the same day it is made.