Prep 20 mins
Cook 0 mins
This is supposed to be the original chopped salad recipe, created by the owner of the La Scala restaurant in Los Angeles in the 1950's. I think it sounds pretty tasty, 50 years later!
- 1⁄3 cup vegetable oil
- 2 1⁄2 tablespoons red wine vinegar
- 1 teaspoon dry mustard or 3⁄4 teaspoon Dijon mustard
- salt and pepper
- 1 head iceberg lettuce, rinsed and finely chopped
- 1⁄3 head romaine lettuce, rinsed and finely chopped
- 1⁄4 lb italian salami, julienned
- 1 cup shredded mozzarella cheese
- 1 (15 1/2 ounce) can garbanzo beans, rinsed and well-drained
- chopped tomato (optional)
- basil leaves, shredded (optional)
- To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
- In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
- Garnish with tomato and basil if desired.
This salad was well known along the Hollywood crowd and a favorite for lunch in both the Beverly Hills and Burbank locations. The LA Times published this years ago and this looks like the salad with the exception of the LA times stated it uses 1/2 Romaine 1/2 Iceberg. The dressing recipe called for EV Olive Oil. I've never been able to get just right...but close.<br/>Please note the ingredients were chopped super fine! Enjoy - It's a classic that you will crave!
Everyone loved this salad!