La Scala Chopped Salad

Food

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LA SCALA CHOPPED SALAD

**recipe adapted from LaScala in Los Angeles**

Ingredients:

For salad:

• 1 head iceberg lettuce, finely chopped
• 1 head Romaine, finely chopped
• 1/4 pound Italian salami, cut julienne
• 1/4 pound mozzarella cheese, shredded, or you can use the little balls.
• 1 (15 1/2-ounce) can garbanzo beans, drained
• 1 jar Italian pepperoncinis, drained.
• Leon Dressing

For the Leon Dressing

• 1/4 cup olive oil
• 2 tablespoons red or white wine vinegar (I like red for this)
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

A few notes on making this:

• I ate this type of salad all the time growing up with an Italian mother. We called it antipasto salad and usually added pepperoncinis into as well. I have included them in this recipe, but feel free to omit them.
• This recipe is perfect for your backyard barbecue or to take on your beach day. It travels well and can sit at room temperature— just make sure that it’s well chilled beforehand.

Directions:

For dressing:

• Combine vinegar, mustard, salt, pepper and cheese until well incorporated.
• Add oil and whisk well to combine.
• Makes about 1/2 cup.

To make salad:

• Combine iceberg lettuce, Romaine, salami, cheese and beans in serving bowl.
• Toss with Leon Dressing.
• Makes 6 servings.