Famous La Scala Chopped Salad Pressure Cooker Style
This chopped salad combines fresh lettuces, savory chickpeas, salami, and a tangy dressing for easy meals.
Equipment
- 1 Pressure cooker for optional chickpea steaming
Ingredients
Main ingredients
- ⅓ cup extra virgin olive oil smooth, fruity base
- 3 tablespoons red wine vinegar punchy, tang
- 2 cloves garlic minced
- 3 teaspoons Dijon mustard or 1 teaspoon dry mustard
- ½ teaspoon kosher salt and pepper to taste
- ⅓ cup grated Pecorino Romano cheese or parmesan
- 1 head iceberg lettuce shredded for crunch and freshness
- 1 head romaine lettuce shredded for added texture
- 1 15-ounce can chickpeas drained and rinsed
- ¼ lb Italian salami thinly sliced
- 2 cups shredded mozzarella cheese for creamy texture
Instructions
Instructions
- Whisk olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and pepper in a large bowl.
- Add the iceberg and romaine lettuces to the bowl. Toss to coat with dressing.
- Fold in chickpeas, salami, and grated cheese gently.
- If using pressure cooker, steam chickpeas and use quick release to avoid mushiness.
Notes
Store in an airtight container and consume within 2-3 days for freshness.