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Summer salad series: This dish was made famous in fabulous Beverly Hills. Here’s how to make it at home.

Updated: Jun 7



By Julie Brinkley


Elevate your green-eating experience with this La Scala Chopped Salad, made famous in Beverly Hills, California.


I like to add a little protein to this recipe and serve it to my family as a meal.


Click here to watch how I make it.



FOR THE SALAD

 

1 head shredded iceberg lettuce (5-6 cups) 

 

1 head shredded romaine lettuce (4-5 cups) 

 

1 (15-ounce) can chickpeas, drained and rinsed

 

4 ounces Italian salami thinly sliced

 

2 cups shredded mozzarella cheese

 


FOR THE DRESSING

 

⅓ cup extra virgin olive oil

 

3 Tbsp red wine vinegar

 

2 cloves minced garlic

 

3 tsp Dijon mustard or 1 tsp dry mustard

 

½ tsp kosher salt and pepper

 

⅓ cup grated Pecorino Romano cheese or grated parmesan

 


HOW TO MAKE IT

 

Add dressing ingredients to a small bowl and mix well.


In large salad bowl, add shredded lettuce, chickpeas, salami and mozzarella cheese.

 

Pour dressing on top and toss to coat.

 

Enjoy!

 


 

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