La Scala Chopped Salad

0
Serves 1
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Directions

  1. 1Chop iceberg and romaine lettuce using a vegetable chopper and put them in a salad bowl.
  2. 2Chop iceberg and romaine lettuce using a vegetable chopper and put them in a salad bowl.
  3. 3Chop iceberg and romaine lettuce using a vegetable chopper and put them in a salad bowl.
  4. 4Chop peperoncini using a vegetable chopper and add them to the salad bowl.
  5. 5Chop peperoncini using a vegetable chopper and add them to the salad bowl.
  6. 6Chop peperoncini using a vegetable chopper and add them to the salad bowl.
  7. 7Add rinsed Great Northern beans to the bowl.
  8. 8Add rinsed Great Northern beans to the bowl.
  9. 9Add rinsed Great Northern beans to the bowl.
  10. 10Thinly slice salami and add it to the bowl.
  11. 11Thinly slice salami and add it to the bowl.
  12. 12Thinly slice salami and add it to the bowl.
  13. 13Add shallot and artichokes to the bowl.
  14. 14Add shallot and artichokes to the bowl.
  15. 15Add shallot and artichokes to the bowl.
  16. 16Add freshly grated Parmigiano Reggiano to the bowl.
  17. 17Add freshly grated Parmigiano Reggiano to the bowl.
  18. 18Add freshly grated Parmigiano Reggiano to the bowl.
  19. 19Make the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, parsley, lemon juice, Italian seasoning, salt, pepper and grated Parmigiano Reggiano.
  20. 20Make the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, parsley, lemon juice, Italian seasoning, salt, pepper and grated Parmigiano Reggiano.
  21. 21Make the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, parsley, lemon juice, Italian seasoning, salt, pepper and grated Parmigiano Reggiano.
  22. 22Pour the dressing over the salad and enjoy!
  23. 23Pour the dressing over the salad and enjoy!
  24. 24Pour the dressing over the salad and enjoy!

Ingredients

  • 1 head Iceberg lettuce
  • 1 head Iceberg lettuce
  • 1 head Iceberg lettuce
  • 0.5 head Romaine lettuce
  • 0.5 head Romaine lettuce
  • 0.5 head Romaine lettuce
  • 1 Shallot
  • 1 Shallot
  • 1 Shallot
  • 1 can Great Northern beans
  • 1 can Great Northern beans
  • 1 can Great Northern beans
  • 1 cup Charred artichokes
  • 1 cup Charred artichokes
  • 1 cup Charred artichokes
  • 0.5 cup Parmigiano Reggiano
  • 0.5 cup Parmigiano Reggiano
  • 0.5 cup Parmigiano Reggiano
  • 4 oz Salami di Parma
  • 4 oz Salami di Parma
  • 4 oz Salami di Parma
  • 0.5 cup Peperoncini
  • 0.5 cup Peperoncini
  • 0.5 cup Peperoncini
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 0.33 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine vinegar
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 1 tbsp fresh parsley
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 lemon juice
  • 0.5 tsp Italian seasoning
  • 0.5 tsp Italian seasoning
  • 0.5 tsp Italian seasoning
  • 0.25 cup Parmigiano Reggiano
  • 0.25 cup Parmigiano Reggiano
  • 0.25 cup Parmigiano Reggiano
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper

Equipment

Full Star vegetable chopperknifesalad bowlwhisk or coffee frother