LOUISVILLE, Ky. (WAVE) – Janine “The Flavor Queen” Washle joins Dawne Gee to demonstrate her La Scala Chopped Salad (recipe below) and highlight her Cooking at the Cottage series.
The Flavor Queen – Cooking at the Cottage
“Chill and No-Cook Recipes for Hot Days”
Tuesday, August 19th: 6:30PM – 9PM
Price: $65.00
Keeping cool in the kitchen with no stove, no oven dishes. The skills you will be learning in this class will be quick pickling, assembling cold dishes, seasoning without heat.
Menu: Summer Rolls with Spicy Peanut Sauce ● Watermelon and Cucumber Salad with Feta and Mint ● Chilled Avocado and Corn Soup with Cilantro Oil ● No Bake Lemon-Blueberry Icebox Cake.
*Two glasses of wine are included in the price of each seat. No BYOB.
For Tickets and More Information Visit: Chill and No-Cook Recipes for Hot Days 8/19/25 — Cooking at the Cottage | www.flavor-queen.com
La Scala Chopped Salad
Serves: 4-6
Ingredients:
Dressing:1/3 cup extra virgin olive oil
3 TB red wine vinegar2 cloves garlic, minced3 tsp Dijon mustard 1/2 tsp sea salt
1/2 tsp ground black pepper⅓ cup grated Romano cheese
Salad:1 head finely chopped iceberg lettuce (5-6 cups)
1 head finely chopped romaine lettuce (4-5 cups)
1 15 oz can chickpeas, drained and rinsed
¼ lb Italian salami, finely chopped
2 cups finely chopped mozzarella cheese
Preparation:
In a deep bowl, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, sea salt, pepper, and Romano cheese. Refrigerate until needed
Using a large bowl, add the shredded lettuces, chickpeas, salami, and mozzarella cheese. Pour the prepared dressing on top and toss to thoroughly coat everything.
Note:
Best enjoyed the same day, but store any leftovers in the refrigerator. Salad will not be as crisp after the first day.
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