La Scala Chopped Salad Recipe
Famously famous, this simple salad of iceberg lettuce and marinated garbanzo beans might just make eating a salad every day into a habit, inspired by La Scala restaurant
Servings: 6 servings
Ingredients
for the Salad
- 1 15½ ounce can garbanzo beans drained and rinsed
- 1 head iceberg lettuce finely chopped
- 1 head Romaine lettuce finely chopped
- ¼ pound salami finely julienned
- ¼ pound mozzarella cheese grated
- optional: 1 kalamata olive as a garnish for each serving this is what the restaurant does
for the Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon fresh cracker black pepper
- ¼ cup grated parmesan cheese
Instructions
Make Dressing First
- Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and Parmesan cheese if using.
Make Salad
- In a small mixing bowl, combine garbanzo beans with 2 tablespoons of dressing until well coated.
- In large salad serving bowl, combine iceberg lettuce, Romaine lettuce, salami, and cheese. Toss with remaining dressing. Top salad with marinated garbanzo beans.
- Serve with extra grated parmesan and fresh ground black pepper if desired.
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Notes
La Scala Chopped Salad recipe inspired by La Scala Restaurant and guided by Los Angeles Times