Easy Famous La Scala Chopped Salad (Print version)

A crisp copycat La Scala chopped salad with salami, mozzarella, chickpeas, and a tangy pecorino vinaigrette.

# Ingredients:

For the vinaigrette

01 - 1/3 cup (80 ml) extra-virgin olive oil
02 - 3 tablespoons red wine vinegar
03 - 1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard
04 - 1 small garlic clove, finely grated
05 - 1/3 cup (30 g) finely grated Pecorino Romano
06 - 1/2 teaspoon kosher salt, plus more to taste
07 - 1/4 teaspoon black pepper

For the salad

08 - 1 small head iceberg lettuce, finely chopped, about 5 cups
09 - 1 small romaine heart, finely chopped, about 3 cups
10 - 1 can (15 oz or 425 g) chickpeas, drained and rinsed
11 - 1/4 teaspoon dried oregano
12 - Pinch of red pepper flakes, optional
13 - 4 oz (115 g) Italian dry salami, cut into thin matchsticks
14 - 1 1/2 cups (170 g) shredded low-moisture mozzarella
15 - 1 kalamata olive for garnish, optional

# Instructions:

01 - Add olive oil, red wine vinegar, mustard, garlic, pecorino, salt, and pepper to a jar. Seal and shake until the dressing looks cloudy and slightly thickened.
02 - Place the drained chickpeas in a small bowl. Add 2 tablespoons of dressing, the oregano, and red pepper flakes if using. Stir and let stand while you chop the salad.
03 - Slice the iceberg and romaine into thin ribbons, then chop crosswise into small bite-size pieces. Dry the lettuce well if it was washed right before chopping.
04 - Put the chopped lettuce in a large mixing bowl. Add the salami matchsticks and shredded mozzarella, spreading them out so they do not clump.
05 - Pour in about three-quarters of the remaining vinaigrette and toss thoroughly for 30-45 seconds, until the lettuce is lightly coated and glossy.
06 - Add the marinated chickpeas and toss gently. Taste and add more dressing or salt only if needed. Serve immediately, garnished with a kalamata olive if you like.

# Good to know:

01 - Best served immediately after tossing for maximum crunch.
02 - For meal prep, store the dressing separately and marinate only the chickpeas.
03 - Use gluten-free labeled salami and mustard if serving gluten-free guests.

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