How to make a crazy-good Italian chopped salad from 'Love to Eat'
Try KaleJunkie creator and cookbook author Nicole Keshishian Modic's recipe.
Summer is the perfect season for giant salads packed with veggies, protein and hearty toppings to keep you satiated.
The Italian chopped salad is a classic for good reason. Fresh greens, chopped meats, tomatoes, olives and a vibrant vinaigrette make this a must-try meal -- and Nicole Keshishian Modic has the perfect recipe.
The KaleJunkie CEO shared the dish from her debut cookbook "Love to Eat: 75 Easy, Craveworthy Recipes for Healthy, Intuitive Eating," which hits shelves later this fall.
Check out the full recipe and a blurb from her book below.
Crazy-Good Italian Chopped Salad
"I grew up in Los Angeles, home to some of the best restaurants," Modic wrote alongside this recipe in her book. "One of my favorite restaurants is La Scala, a Beverly Hills institution known for its classic chopped Italian salad."
"When I was growing up, I'd go there any chance I could," she continued. "The lettuce was very finely chopped and so were all of the toppings. The vinaigrette dressing was light but packed with flavor. I would dream about this salad at night."
"To this day," she wrote, "I go to La Scala whenever I’m in LA because I need my fix. So, naturally, I had to create my own copycat La Scala salad and share it with you. My version includes Kalamata olives -- because I love them -- and Parmesan cheese instead of mozzarella cheese; this is just a personal preference, so feel free to use whichever you’d like."
Makes: 4 Servings
Ingredients
Vinaigrette
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard, plus more as needed
1 tablespoon dried oregano
1 teaspoon sea salt, plus more as needed
3/4 teaspoon ground black pepper, plus more as needed
4 cups finely chopped iceberg lettuce (about 1 head)
3 cups finely chopped romaine lettuce (approximately 1 head)
1/2 pound salami, finely chopped
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup chopped Kalamata olives
3/4 cup diced tomatoes
1/2 cup grated Parmesan cheese, plus more for topping
Directions
To make the vinaigrette: In a small bowl, whisk together the oil, vinegar, mustard, oregano, salt, and pepper. Taste and add additional seasonings if needed.
To prepare the salad: In a large bowl, combine the iceberg and romaine lettuces, salami, beans, olives, tomatoes, and cheese.To finish, pour the vinaigrette on top and toss so that everything is well coated with the dressing. Taste and adjust the seasonings and oil and vinegar if needed.
Top with a sprinkling of cheese and enjoy.
Recipes reprinted with permission from "Love to Eat: 75 Easy, Craveworthy Recipes for Healthy, Intuitive Eating" By Nicole Keshishian Modic, Ten Speed Press.
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