Inspired by the famous La Scala chopped salad, this yummy salad recipe gets its amazing crunchy textures and flavors from marinated chickpeas, salami, artichoke hearts, sun-dried tomatoes, Asiago cheese, and a zesty red wine dressing.
Course Main Course, Salad
Cuisine Italian
Keyword chopped salad
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 42-cup servings
Calories 455kcal
Ingredients
¼cupDeLallo extra virgin olive oil
2tablespoonsred wine vinegar
1small clove garlic, pressed
1teaspoondry mustard
1teaspoondried thyme
1teaspoondried oregano
kosher salt and freshly ground black pepper
15ouncecan of chickpeas, drained
4cupsromaine lettuce, chopped
4cupsiceberg lettuce, chopped
3ouncesCalabrese salami , or pepperoni, thinly sliced
⅓ cup grated Asiago cheese
½cupsun-dried tomatoes, chopped into bite-sized pieces
¼cupmarinated artichoke hearts , chopped into bite-sized pieces
Instructions
Combine the olive oil, red wine vinegar, garlic, dry mustard, thyme, and oregano in a small jar and season with a pinch of kosher salt, and freshly ground black pepper. Shake the dressing well.
Place the chickpeas in a bowl and pour 1-2 tablespoons of the dressing on the chickpeas to marinated for 30 minutes and reserve the rest for later.
Add the chopped lettuces to a large bowl. Add the marinated artichoke hearts and sun-dried tomatoes, sliced Calabrese salami, and half of the Asiago cheese. Add the chickpeas in the dressing to the lettuce mixture then pour about half of the reserved dressing over the lettuces and toss to coat. Add more dressing if desired.