Description
The celebrity-approved chopped salad that’s been a Beverly Hills staple for decades. Skip the reservation and make this crisp, perfectly balanced La Scala masterpiece right in your kitchen.
Ingredients
Scale
- 1 large head iceberg lettuce (about 1½ pounds), finely chopped
- 1 large head romaine lettuce (about 1 pound), finely chopped
- ½ pound salami, cut into ¼-inch dice
- ½ pound provolone cheese, cut into ¼-inch dice
- 1 (15-ounce) can garbanzo beans (chickpeas), drained and rinsed
- ½ cup finely chopped red onion
- ⅓ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅔ cup extra-virgin olive oil
- 1 clove garlic, minced
Instructions
- Wash and thoroughly dry both lettuces. Remove cores and chop into pieces no larger than ¼-inch. Place in a large mixing bowl.
- Cut salami and provolone cheese into ¼-inch dice and add to the bowl.
- Add drained chickpeas and finely chopped red onion to the salad mixture.
- In a separate bowl, whisk together red wine vinegar, Dijon mustard, oregano, salt, pepper, and minced garlic.
- While whisking continuously, slowly drizzle in the olive oil to create an emulsion.
- Pour about two-thirds of the dressing over the salad and toss thoroughly to coat everything evenly.
- Let the salad rest for 15 minutes to allow flavors to meld before serving.
- Taste and add additional dressing if needed before serving chilled.