Spring Eats: La Scala Salad

Lettuce

Seasonal iceberg lettuce is at its finest - crispy, cool, and beautifully refreshing, with that proper crunch Aussies love. Icebergs clean, mellow flavour makes it the perfect base for bold ingredients. This take on a classic La Scala salad, pairs crunchy lettuce with a zesty dressing, sharp cheese, and savoury salami for a dish that’s simple, vibrant, and downright delicious.

La Scala Salad

Serves: 2 (can be easily doubled)
Preparation Time: 20 minutes

Ingredients:

For the salad:

• 1 medium Cos lettuce
• 1 small Iceberg lettuce
• 300gm cooked chicken breast, sliced
• ½ cup roasted chickpeas)
• 2 tbsp chopped chives
• 12 green olives
• ⅓ cup grated Parmesan
• 100gm salami

For the Lemon Parmesan Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 tbsp finely grated Parmesan
• Salt + cracked pepper

Method:

1.  Slice, wash and dry lettuce; set aside.
2. Slice salami into strips and in a hot, dry frying pan, fry until crisp, set aside.
3. In a large bowl, combine romaine, iceberg, chives, olives and Parmesan.
4. Whisk all the dressing ingredients together, or place them in a jar, seal, and shake. Toss the salad with dressing—start with a light drizzle and add more as needed.
5. Add chicken and crispy salami if using, finish with roasted chickpeas and extra Parmesan.
6. Enjoy!