A delicious chop salad with Julian hard salami, crispy, iceberg, lettuce, garbanzo beans, cheese tossed in a homemade dressing.
 La Scala Salad
Yields: 4-6 servings
Prep time: 20 minutes
Ingredients:
* Salad:
* 1 head iceberg lettuce, rinsed and finely chopped
* ¼ pound Italian salami (like Calabrese), julienned
* 1 cup shredded cheese (your choice, such as mozzarella, provolone, or a blend)
* 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and well drained
* Dressing:
* ⅓ cup extra-virgin olive oil
* ¼ cup red wine vinegar
* 2 teaspoons Dijon mustard
* ½ teaspoon salt
* ¼ cup grated Pecorino Romano or Parmesan cheese
Instructions:
* Assemble the salad: In a large bowl, combine the chopped iceberg lettuce, julienned Italian salami, shredded cheese, and rinsed and drained garbanzo beans.
* Prepare the dressing: In a jar or small bowl, whisk or shake together the olive oil, red wine vinegar, Dijon mustard, salt, and grated Pecorino Romano or Parmesan cheese until well combined.
* Dress and serve: Pour the dressing over the salad and toss gently to coat all the ingredients. Serve immediately.
Notes:
* For a variation, you can add other ingredients like chopped red onion, sun-dried tomatoes, or artichoke hearts.
* Feel free to adjust the amount of dressing to your preference. You may not need all of it.
* For a vegetarian version, omit the salami. You could add other vegetables like cucumber or bell peppers.
* Chill the salad ingredients before assembling for a colder, crisper salad.
* The type of cheese you use can significantly impact the flavor profile. Experiment to find your favorite combination!
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