Can I use a different kind of lettuce?

Absolutely! Romaine and iceberg are classic for crunch and mildness, but you can mix in spinach, butter lettuce, or arugula for a different texture and flavor profile. Just keep in mind softer greens won’t hold up as well once dressed.

Is there a vegetarian way to make this salad?

Yes! Omit the salami and perhaps add in extra chickpeas, roasted red peppers, or artichoke hearts for more heft and flavor. The cheese in the dressing and in the salad still offers plenty of richness.

Can I make the dressing ahead of time?

Definitely. In fact, letting the dressing sit in the fridge overnight makes the flavors even better. Just give it a good shake or whisk before pouring over your greens.

What’s the best way to keep the salad crisp if I want to enjoy leftovers?

The secret is storing the dressing separately and tossing only what you’re about to eat. If you do have leftovers already dressed, press a layer of plastic wrap right against the surface inside the container to reduce air exposure and keep the greens fresher.

Famous La Scala Chopped Salad Recipe

Description

The iconic La Scala Chopped Salad features a satisfying mix of crisp iceberg and romaine lettuce, savory Italian salami, creamy mozzarella cheese, chickpeas, and a bold Pecorino Romano dressing. This chopped salad is perfect for a hearty lunch or light dinner, delivering big flavors with minimal prep time. Inspired by the famous Beverly Hills restaurant, this recipe is quick, fresh, and easy to customize.

Ingredients

Units Scale

Dressing

1/3 cup extra virgin olive oil
3 Tablespoons red wine vinegar
2 cloves garlic, minced
3 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
1/2 teaspoon kosher salt and pepper
1/3 cup grated Pecorino Romano cheese (or grated parmesan cheese)

Salad

1 head shredded iceberg lettuce (5–6 cups)
1 head shredded romaine lettuce (4–5 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1/4 lb (4 ounces) Italian salami, thinly sliced
2 cups shredded mozzarella cheese

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Instructions

Prepare the Dressing: In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, pepper, and grated Pecorino Romano cheese. Whisk together until fully blended, or seal the jar and shake vigorously to emulsify the dressing.
Assemble the Salad: In a large bowl, add the shredded iceberg lettuce, shredded romaine lettuce, chickpeas, sliced Italian salami, and shredded mozzarella cheese. Pour the prepared dressing over the salad ingredients.
Toss and Serve: Toss everything together until the lettuce, salami, cheese, and chickpeas are evenly coated with the dressing. Serve immediately for best texture and flavor.
Store Leftovers: If you have leftovers, store them in an airtight container in the refrigerator for 1-2 days. For make-ahead prep, keep the dressing separate and toss just before serving to maintain the salad’s crispness.

Notes

For convenience, use pre-shredded lettuce to save on prep time.
Seek out authentic Italian salami from the specialty cheese section for the classic La Scala flavor; avoid thin deli lunchmeat.
Store dressing separately if assembling in advance to keep the greens crisp.

Nutrition

Serving Size: 1 serving
Calories: 371
Sugar: 1.6g
Sodium: 1216mg
Fat: 24.7g
Saturated Fat: 11.2g
Unsaturated Fat: 13.5g
Trans Fat: 0g
Carbohydrates: 13.8g
Fiber: 4.6g
Protein: 24.7g
Cholesterol: 36.5mg