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La Scala Salad

A crisp, elegant Italian-American salad combining mixed greens, tender artichoke hearts, creamy avocado, cherry tomatoes, red onion, cucumber, and shaved Parmesan, tossed in a bright red wine vinaigrette.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 cups mixed salad greens romaine, iceberg, or spring mix
  • 1 can 14 ounces artichoke hearts, drained and halved
  • 1 ripe avocado sliced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup cucumber diced
  • 1/4 cup Parmesan cheese freshly shaved or grated
Dressing
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and black pepper to taste

Equipment

  • Large salad bowl or serving platter
  • Cutting board
  • Sharp chef's knife
  • Small bowl for dressing
  • Whisk
  • Measuring spoons and cups
  • Salad tongs or large spoon

Method
 

  1. Wash and dry the mixed salad greens thoroughly, then tear or chop into bite-sized pieces.
  2. Open the can of artichoke hearts, drain completely, press gently to remove excess liquid, and halve each heart.
  3. Cut the ripe avocado in half, remove the pit, and slice the flesh into thin crescents. Set aside to prevent browning.
  4. Halve the cherry tomatoes, thinly slice the red onion, and dice the cucumber into bite-sized pieces. Keep separate until assembly.
  5. In a small bowl, whisk together red wine vinegar, minced garlic, and Dijon mustard until combined.
  6. While whisking constantly, slowly drizzle in the extra virgin olive oil, then add fresh lemon juice to emulsify the dressing.
  7. Season the vinaigrette with salt and black pepper to taste.
  8. Place the dried greens into a large salad bowl or serving platter and arrange the artichoke hearts, tomatoes, cucumber, red onion, and Parmesan on top.
  9. Gently place avocado slices on top, pour the vinaigrette over the salad, and toss lightly with tongs just before serving.

Notes

Make the dressing up to 8 hours ahead and store in the refrigerator; assemble and dress the salad just before serving to keep greens crisp and avocado fresh.