La Scala Chopped Salad

5 from 73 votes

This famous La Scala Chopped Salad will wow everyone aroundthe table! It’s made with crisp lettuce, creamy mozzarella cheese, salty salamiand zesty marinated chickpeas.

Prep Time20

Course: Appetizer, lunch, Salad

Cuisine: American, Italian

Servings: servings

Calories: 535kcal

Author: Agnieszka

Ingredients

12 oz iceberg lettuce about ½ head, chopped small
½ cup shredded mozzarella cheese
2 oz sliced salami julienned or cut into strips
5 oz canned chickpeas rinsed and drained
¼ teaspoon dried oregano (optional)
¼ teaspoon red pepper flakes (optional)

Tangy Lemon Dressing

¼ cup extra-virgin olive oil
3 tablespoon lemon juice (1 large lemon)
¾ teaspoon dijon mustard
1 clove garlic minced
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Make dressing. Place lemon juice, minced garlic, dijon mustard, salt and pepper in a small bowl and whisk together. Pour in olive oil in a slow stream and keep whisking until the dressing thickens.
Place rinsed and drained chickpeas in a bowl and add 2 tablespoons of lemon dressing. Add oregano and red pepper flakes (if using) and give the chickpeas a gentle stir. Set aside to marinade while you prepare the salad.
Place the chopped lettuce in a large bowl. Add salami and mozzarella cheese.
Pour in ¾ of the lemon dressing and toss the salad until evenly coated. If you like lots of dressing in your salads, add the remaining dressing.
Place the marinated chickpeas on top of the salad and serve immediately.

Notes

To serve the salad La Scala-style, transfer half of the salad in a small bowl (cereal size bowl) and push down with a spoon to help the salad hold the bowl shape. Place a large plate upside down on top of the bowl and flip the bowl and the plate in one quick move. Remove the bowl, top the salad “mount” with chickpeas and serve with one kalamata olive.

Iceberg lettuce can be swapped for romaine.

Nutrition