La Scala Chopped Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 0 minutes
Serves: 4 for lunch
For Dressing
- 90ml/3flozs extra virgin olive oil
- 3 tablespoons sherry vinegar
- 1.5 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 45g/1.6ozs. grated parmesan cheese
For Salad
-
400g/14oz tin chickpeas, drained and rinsed
-
1 head iceberg lettuce, shredded
-
125g/4ozs salami, cut intro strips
-
125g/4ozs. grated mozzarella
-
125g/4ozs. sun dried tomato slices
Step 1 - First make the dressing by whisking the oil, vinegar, mustard, salt and pepper together (don't add the parmesan yet). Take a third of this mixture and mix it in a medium bowl with the drained chickpeas and set aside in a medium or large bowl.
Step 2 - Cut up the lettuce into medium shreds and toss with the salami, mozzarella and sun dried tomato slices. Add the parmesan to the the remaining dressing and toss and then place on top of the chickpeas. Press down gently and then place a large plate on top of the bowl and then gently upturn it so that the chickpeas are on the top of the salad. Serve straight away.