Description
This La Scala chopped salad is my healthy homemade version of the famous Beverly Hills salad. Finely shredded iceberg and romaine, Italian salami, mozzarella and marinated chickpeas are tossed in a tangy Dijon and Parmesan dressing.
Ingredients
Units
For the Salad:
- 3 cups iceberg lettuce, shredded
- 2 cups romaine lettuce, shredded (or 5 cups total shredded lettuce if substituting other greens)
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1/4 pound Italian salami, thinly sliced or julienned
- 1 1/2 cups low-fat shredded mozzarella cheese
For the Dressing:
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons freshly grated Parmigiano Reggiano cheese, plus more for garnish
Instructions
- Make the Dressing: In a small mixing bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and grated Parmigiano Reggiano until well combined.
- Marinate the Chickpeas: In a bowl, toss the rinsed and drained garbanzo beans with about a quarter of the dressing. (This makes a generous amount of dressing, about a double batch.)
- Cover and refrigerate for at least 30 minutes, or up to 48 hours, to let the flavors come together.
- Prepare the Salad: In a large salad bowl, combine the shredded iceberg lettuce, shredded romaine lettuce, marinated chickpeas (with the dressing), salami, and shredded mozzarella cheese.
- Assemble and Serve: Pour about half of the remaining dressing over the salad and toss, then add more to taste. Refrigerate any leftover dressing in a sealed jar for up to 1 week.
- Garnish with additional Parmigiano Reggiano if desired.
Notes
Make ahead: The chickpeas can marinate in their portion of the dressing for up to 48 hours in the fridge. Keep the rest of the dressing in a sealed jar and toss the salad right before serving.
Swaps: Use 5 cups total of any shredded lettuce. Swap the salami for grilled chicken or turkey, or the mozzarella for feta. Add avocado for extra creaminess.
Total time includes 30 minutes for the chickpeas to marinate.
