The La Scala Chopped Salad is famous for a reason: Just a handful of simple ingredients gives you a wonderfully savory salad you’ll turn to again and again!
La Scala restaurant in Beverly Hills has long been a Southern California institution and something of a love letter to generations past. Diners can expect refined but totally approachable fare, and you can recreate a bit of that with this recipe. It’s an iconic chopped salad and the restaurant’s buzziest menu item, and it’s easy to whip it up in your home kitchen anytime you’d like.
The reason this salad has garnered so much attention comes from its mix of textures and big savory flavors in play — two lettuce varieties, two kinds of cheese, garbanzo beans, julienned salami, and a perfectly balanced vinaigrette are the stars here. This is a salad you can turn to when you don’t have very much time but still want to offer something substantial and impressive. And it very much falls into the category of salads that can be served either as a side or as a full dinner salad. It’s robust and satisfying, and if you make it you’ll understand why it’s universally loved.
Is La Scala Chopped Salad Healthy?
This salad recipe has a winning combo of fiber, protein, and some healthy fats from olive oil. It is however slightly high in overall fat and sodium, so if these are a concern you will definitely want to enjoy it in moderation. The recipe is completely gluten-free if your salami is (check the label). And there are some easy substitutions to modify this recipe to suit various diets. To make this keto-friendly omit the chickpeas and add in chicken or turkey if you’d like. You can easily make it vegetarian by skipping the salami and adding a plant-based sandwich meat or tempeh instead.
In Defense Of The Chopped Salad: Just Grab a Fork!
I’ll never forget the time I was making the salad for a family dinner, and my brother-in-law, peeking over my shoulder, noticed that I had diced every ingredient into small, uniform pieces. Puzzled, he looked at me and said, “Sarah, you really don’t have to go through all that trouble. You can just cut the tomato into wedges and put them in the salad bowl.” I explained that I’ve switched to making chopped salads because, in a chopped salad, you get a little bit of everything in each forkful. This way, every bite of salad is balanced and evenly coated with dressing. La Scala’s chopped salad was the inspiration behind this method. It is, after all, one of the most famous chopped salads in the country. So, next time you’re making a big salad, try chopping all the ingredients into small, bite-sized pieces. Trust me, you will never look back.
INGREDIENTS
- 1/3 cup extra virgin olive oil
- 3 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 head iceberg lettuce, finely chopped
- 1 head romaine lettuce, finely chopped
- 5 ounces Italian salami, julienned
- 1 1/2 cups mozzarella cheese, shredded
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup Parmesan cheese, grated
FAQs & Tips
To make this salad in advance to enjoy throughout the week, I would recommend using the mason jar method for easy storage. Simply add the dressing first to the bottom of the jar and then add the rest of the ingredients. When you’re ready to eat, empty the jar into a bowl and voilà. No soggy salads here. Alternatively, you can keep the vinaigrette and salad in separate airtight containers in the fridge for 3 to 4 days.
For this recipe, since the salad toppings are somewhat spare, I recommend opting for freshly grated Parmesan for best results. You can of course use store bought Parmesan in a shaker if you’d like but it will have a different flavor and texture.
To prevent sad, limp lettuce, make sure to pat your lettuce dry and store it in an airtight container that’s lined with paper towels. This is a trick I picked up a while ago and it works every time!
Serving Suggestions
The La Scala chopped salad pairs well with numerous dishes. Cauliflower Pasta would be particularly delicious alongside this salad. I also really love this Spaghetti Squash Primavera, Mushroom Pasta, and this incredible Minestrone recipe with it. For a dessert option, I’d go with the best-ever Panna Cotta.
La Scala Chopped Salad
Ingredients
- 1/3 cup extra virgin olive oil
- 3 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 head iceberg lettuce finely chopped
- 1 head romaine lettuce finely chopped
- 5 ounces Italian salami julienned
- 1 1/2 cups mozzarella cheese shredded
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup Parmesan cheese grated
Instructions
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In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
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In a large bowl, combine chopped iceberg lettuce, romaine lettuce, julienned salami, shredded mozzarella, and drained chickpeas.
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Pour the dressing over the salad and toss well to coat evenly. Sprinkle grated Parmesan cheese on top.
Nutrition
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