"La Scala" Style Zesty Italian Chopped Salad

• Yields: 2 large salads

• Prep time: 15 mins (mostly chopping)

Ingredients

The "Mama’s" Vinaigrette:

• 1 tsp K&Co. Apothecary Mama’s Italian Seasoning

• 1/3 cup Extra Virgin Olive Oil

• 3 tbsp Red Wine Vinegar

• 1 tsp Dijon Mustard

• 1/2 tsp Honey (to balance the acidity)

• Pinch of Salt and Black Pepper

The Salad:

• 1 head Iceberg or Romaine lettuce (finely shredded)

• 1 can Chickpeas (rinsed and drained)

• 1/4 lb Salami (finely julienned)

• 1/2 cup Mozzarella or Provolone (shredded or cubed small)

• Optional: Pepperoncinis or sun-dried tomatoes

Instructions

1. Emulsify the Dressing: In a small jar, combine all the vinaigrette ingredients, including the 1 tsp of Mama’s Italian. Shake vigorously.

2. The Apothecary Rest: Let the dressing sit for 10 minutes. This allows the dry herbs to "marinate" in the vinegar, softening the rosemary and oregano so they blend seamlessly into the dressing.

3. The "Fine" Chop: The trend here is texture. Chop the lettuce, salami, and cheese into very small, uniform pieces. You want every ingredient to fit on one forkful.

4. The Soak: Place the chickpeas and salami in a bowl with half of the dressing and let them sit for 5 minutes. This "pickles" the protein and beans with the Mama's Italian flavor.

5. Toss & Serve: Add the lettuce and the remaining dressing. Toss thoroughly until every shred of lettuce is glistening with herb-flecked vinaigrette.

The Apothecary Advantage

Most "Italian" salad dressings rely on citric acid and sugar. By using Mama’s Italian, you get the earthy, savory depth of real herbs. Because K&Co. doesn't use anti-caking agents, the dressing remains clear and vibrant, not cloudy or "slimy" like store-bought versions.