La Scala Chopped Salad
Mark my word, this will be the best at home chopped salad you ever have! If you want the inspiration, have lunch at La Scala in Beverly Hills (get the chopped salad), and you will understand the hype!
Why You’ll Love It
Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown
2 cups iceberg lettuce: $2.88
1 baby cucumber: $0.87
5 – 6 slices salami: $5
⅓ cup grated mozzarella cheese: $0.73
½ cup chickpeas: $1.39
For the Dressing
2 tbsp extra virgin olive oil: $0.48
1.5 tbsp red wine vinegar: $0.37
2 tsp dijon mustard: $0.04
2 (very generous) tbsp grated pecorino Romano: $0.20
Total Cost: $11.96
What You’ll Need
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Ingredients
Adjust Servings
| 2 cups iceberg lettuce, chopped (well) | |
| 1 baby cucumber, finely chopped | |
| 5 - 6 slices salami, finely chopped | |
| ⅓ cup grated mozzarella cheese | |
| ½ cup chickpeas |
For the Dressing
| 2 tbsp extra virgin olive oil | |
| 1.5 tbsp red wine vinegar | |
| 2 tsp dijon mustard | |
| ¼ tsp salt | |
| 2 (very generous) tbsp grated pecorino Romano |
Nutritional Information
559
Calories
45g
Total Fat
2155mg
Sodium
11g
Total Carbs
3g
Fiber
2g
Sugar
26g
Protein
Directions
1.
Chop iceberg lettuce, cucumber and salami. Grate mozzarella and transfer all to a large mixing bowl.
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2.
In a separate smaller bowl, whisk dressing ingredients together; add rinsed chickpeas to marinate for about 5 minutes.
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3.
To the salad mixture, add a drizzle of extra virgin olive oil, red whine vinegar and a sprinkle of pecorino; mix well with tongs.
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4.
Then, to put it all together: in a small bowl add marinated chickpeas to cover the base and top with salad mixture, packing it tight so it somewhat stays together for the presentation. Cover with a larger bowl, carefully flipping the salad mixture to the larger bowl and enjoy!
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