La Scala Chopped Salad
Crisp, vibrant, and irresistibly satisfying, the iconic La Scala Chopped Salad is a timeless favorite that’s been gracing plates since the golden days of Hollywood. With finely chopped lettuce, savory salami, creamy mozzarella, and hearty chickpeas all tossed in a zesty house vinaigrette, this salad delivers bold Italian flavors in every bite. Perfect as a light lunch or a refreshing side, it’s the kind of dish that’s simple to make yet endlessly craveable—just like the original from the famed Beverly Hills bistro.
Ingredients:
For the Salad:
- 2 cups finely chopped romaine lettuce
- 2 cups finely chopped iceberg lettuce
- 1 cup finely chopped salami (or turkey for a lighter version)
- 1 cup mozzarella cheese, shredded or finely diced
- 1 (15 oz) can garbanzo beans (chickpeas), drained and rinsed
- ½ cup cherry tomatoes, chopped (optional)
- Freshly ground black pepper, to taste
For the House Vinaigrette:
- ⅓ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp grated Parmesan cheese
- 1 garlic clove, minced or grated
- Salt and freshly ground black pepper, to taste
Instructions:
Make the vinaigrette:
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, Parmesan, and garlic until emulsified.
Season with salt and pepper to taste. Set aside.
Prepare the salad:
In a large salad bowl, combine romaine, iceberg, salami, mozzarella, and chickpeas.
If using cherry tomatoes, add them as well.
Toss until evenly mixed.
Dress and serve:
Drizzle the vinaigrette over the salad and toss until everything is well-coated.
Finish with extra black pepper and a sprinkle of Parmesan if desired.
Tips:
For best results, chop all ingredients uniformly small—this is key to the signature texture.
You can prep the salad and dressing in advance, but toss together just before serving to keep it crisp.
This iconic chopped salad is simple, bold, and perfect for lunch, a light dinner, or a crowd-pleasing potluck dish.