I crave this: La Scala Famous Chopped Salad

 La Scala Famous Chopped Salad by Gabrielle Quille

INGREDIENTS

1 head iceberg lettuce

1/4 lb salami

1/4 lb shredded mozzarella

1 1/2 cans chickpeas, drained

3 tbsp extra-virgin olive oil

2 tbsp red wine vinegar

1 tsp dijon

1/2 tsp salt and pepper

DRESSING

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tsp dijon mustard

1/2 tsp salt and pepper

1/4 cup grated pecorino romano

INSTRUCTIONS

Chop iceberg and salami into thin strips.

Whisk 3 tbsp of oil, 2 tbsp of red wine vinegar, 2 tsp of dijon, 1/2 tsp of salt and pepper in a bowl then toss in your chickpeas.

Add 1/2 cup of oil, 1/4 cup of red wine vinegar, 2 tsp of dijon mustard, 1/2 tsp of salt and pepper, and 1/4 cup of pecorino romano to a jar and shake well until it's emulsified.

Add iceberg to a large mixing bowl and add in 1/2 of your dressing and toss till the lettuce is coated. Taste and determine if you'd like to add more dressing. Then add in sliced salami and shredded mozzarella and toss again. Season with salt and pepper to taste.

Add marinated chickpeas to the bottom of a small bowl then pack in your salad. Top the bowl with a plate and flip it over using 2 hands then carefully remove the bowl and enjoy!

Quaker Oat's Original Vanishing Oatmeal Raisin Cookie Recipe Never Disappoints

 The only oatmeal-raisin cookie recipe you need is the original "Vanishing Oatmeal Cookie" recipe from Quaker.  I follow it as written.  Sometimes I add walnuts, sometimes I don't.  If the raisins are "back-of-the-cupboard" rock hard and old, I soak them in boiling water for about 15 minutes before using; just drain and use as usual.  Here's the recipe:

Quaker Oats Vanishing Oatmeal Cookies 

Ingredients

1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened

3/4 Cup(s) firmly packed brown sugar

1/2 Cup(s) granulated sugar

2 Eggs

1 Teaspoon(s) vanilla

1-1/2 Cup(s) all-purpose flour

1 Teaspoon(s) Baking Soda

1 Teaspoon(s) ground cinnamon

1/2 Teaspoon(s) salt (optional)

3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)

1 Cup(s) raisins

1 Cup chopped walnuts (optional) 

Cooking Instructions

Heat oven to 350°F (375 if you're using convection oven and doing multiple sheets at a time). In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins (add nuts if using); mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Note:

Variations: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.