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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! Ingredients:
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) |
Directions:
1. To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
2. In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
3. Garnish with tomato and basil if desired.
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