Every now and again I start to crave a chopped salad with iceberg lettuce and all my favorite toppings. Normally it’s the traditional wedge, but when I heard about this new craze that the …
Every now and again I start to crave a chopped salad with iceberg lettuce and all my favorite toppings. Normally it’s the traditional wedge, but when I heard about this new craze that the Kardashians love, I had to try it.
This recipe comes from La Scala, a famous celeb-
rity hotspot in LA, known for their chopped salads. I tweaked mine to add the toppings I prefer, but feel free to add whatever you’d like. Great for lunches, this salad is so quick and easy to make, with very few ingredients! If serving to guests, I suggest using the presentation listed, and feel free to use any dressing of your liking!
You will need:
2 cups iceberg lettuce, chopped sliced turkey pepperoni or salami, chopped
1/4 cup shredded mozzerella cheese
1/2 cup chickpeas
*I added chopped banana peppers, but feel free to add any additional veggies such as sun dried tomatoes, and olives, and protein such as chicken.
2 tablespoons extra virgin olive oil
1 1/2 tablespoon red wine vinegar
2 teaspoons dijon mustard salt and pepper
2 tablespoons grated pecorino romano
In a bowl, add your lettuce, meat, and veggies (NOT
your chickpeas). Whisk your dressing ingredients together, and I prefer the dressing to sit for at least 10 minutes. Add your chickpeas to the bottom of a salad bowl and top with 1/2 the dressing. Add your remaining dressing to the salad (lettuce, meat, and remaining veggies) and toss in a small bowl. Pack the dressed salad on top of the chickpeas at the bottom of the bowl, and flip the bowl over onto a plate for a beautiful presentation. Enjoy!
CLAIRE STABBERT is an accom-plished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.
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