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Dense Bean Salad with Creamy Italian Dressing (La Scala Dupe)
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Dense Bean Salad with Creamy Italian Dressing (La Scala Dupe)

25 minServes 5Nutri-Score B€€
from @violetwitchel13 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • Persian cucumbers (diced)Produce500 g
  • cherry tomatoes (halved)Produce300 g
  • parsley (bunch, chopped)Produce1 piece
  • mini mozzarella balls (drained)Dairy200 g
  • calabrese salami (thinly sliced)Meat150 g
  • shallot (finely minced)Produce1 piece
  • chickpeas (canned, rinsed and drained)Pantry240 g
  • white beans (canned, rinsed and drained)Pantry240 g
  • sliced kalamata olives (sliced, drained)Pantry100 g
  • sliced pepperoncini (sliced, drained)Pantry100 g
  • parmesan cheese (grated)Dairy90 g
  • garlic (cloves, grated)Produce2 pieces
  • red wine vinegarPantry60 ml
  • olive oilPantry60 ml
  • Dijon mustardPantry30 ml
  • sea saltSpices5 g
  • Italian seasoningSpices2 g
  • lemon (half, juiced)Produce1 piece

per serving

Nutrition

355kcal

Carbs
26 g
Proteins
16 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • milk frother
  • chef's knife
  • Colander

step by step

Method

  1. Prep the vegetables and salami

    • Dice the cucumbers, halve the cherry tomatoes and chop the parsley.
    • Finely mince the shallot and thinly slice the calabrese.
    Step 1

  2. Build the salad

    • Add the cucumbers, tomatoes, parsley, shallot and calabrese to a large bowl.
    • Add the grated parmesan, mini mozzarella balls, sliced olives and pepperoncini.
    • Rinse and drain the chickpeas and white beans, then add them to the bowl.
    Step 2

  3. Make the creamy dressing

    • In a large cup, combine the olive oil, red wine vinegar, grated garlic, lemon juice, Dijon mustard, sea salt and Italian seasoning.
    • Blend with a milk frother until creamy and fluffy.
    Step 3

  4. Toss and serve

    • Pour the dressing over the salad ingredients and toss aggressively until everything is well coated.
    • Serve right away or refrigerate; it keeps well for about 4 days, up to a week.
    Step 4
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