la scala salad recipe
A crunchy Italian-deli style salad with a jar-shaken red wine Parmesan vinaigrette — hearty enough to be a full meal.
Ingredients
- 1 head iceberg lettuce, shredded
- 1 red onion, thinly sliced
- Salami, thinly sliced (to preference)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup low-moisture mozzarella, shredded
- ¼ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 1–2 tablespoons Dijon mustard
- ¼ cup grated Parmesan cheese
- Pinch of salt
- Pinch of black pepper
Instructions
- Shred iceberg lettuce by hand and place in a large bowl.
- Add thinly sliced red onion.
- Add thinly sliced salami.
- Drain, rinse, and add chickpeas.
- Add shredded mozzarella.
- Combine vinegar, olive oil, Dijon, Parmesan, salt, and pepper in a mason jar. Seal and shake for 15 seconds.
- Pour dressing over salad. Toss thoroughly. Taste and adjust dressing as needed. Serve immediately.
Notes
- Dress right before serving — iceberg softens quickly once dressed.
- Dressing keeps in the refrigerator for up to 3 days. Shake before each use.
- Substitute pepperon