La Scala Salad Recipe
The La Scala Salad, famous for its balance of flavors and finely chopped ingredients, is packed with garbanzo beans, cheese, and salami in a tangy mustard vinaigrette.
Servings: 4 servings
Calories: 505kcal
Ingredients
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 teaspoon Dijon mustard
- 2 tablespoon Parmesan cheese - freshly grated
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 head romaine lettuce - (about 4 cups), chopped
- ½ head iceberg lettuce - (about 4 cups), chopped
- 1 (15-ounce) can chickpeas - drained and rinsed
- 1 (¼-pound) package salami - sliced into strips
- 1 cup mozzarella cheese - freshly shredded
- 1 small red onion - cut in half and thinly sliced
Instructions
- Add the olive oil, red wine vinegar, dijon mustard, Parmesan cheese, Italian seasoning, and black pepper to a jar or container and cover with an air-tight lid. Shake well to combine.
- Toss the romaine, iceberg, chickpeas, salami, mozzarella, and onion together in a large bowl.
- Just before serving, drizzle the salad with the desired amount of vinaigrette and toss well to coat. Serve immediately with freshly grated Parmesan, if desired.
Notes
- This salad is best served immediately.
- Storage: The vinaigrette can be made in advance and stored in an airtight container for up to 10 days. Shake well before using. The salad can be stored separately in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 505kcal | Carbohydrates: 12g | Protein: 17g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 46mg | Sodium: 917mg | Potassium: 681mg | Fiber: 5g | Sugar: 5g | Vitamin A: 14192IU | Vitamin C: 10mg | Calcium: 259mg | Iron: 3mg
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