Classic La Scala Chopped Salad Recipe
A crisp and flavorful La Scala chopped salad made with finely shredded lettuce, savory salami, creamy cheese, and a tangy homemade dressing—perfectly balanced and easy to prepare.
Calories:
Ingredients
For the Dressing:
- ⅓ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic minced
- 3 teaspoons Dijon mustard or 1 teaspoon dry mustard
- ½ teaspoon kosher salt and pepper
- ⅓ cup grated Pecorino Romano cheese or Parmesan
For the Salad:
- 1 head iceberg lettuce shredded (5–6 cups)
- 1 head romaine lettuce shredded (4–5 cups)
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ lb 4 ounces Italian salami, thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
- Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, pepper, and grated cheese until smooth and slightly thickened. If it separates, give it a quick whisk before using.
- Finely shred the iceberg and romaine lettuce into small, bite-sized pieces. The texture should feel light and airy, not bulky.
- Drain and rinse the chickpeas, then pat them dry. Slice the salami into thin strips and measure the mozzarella.
- In a large bowl, combine the lettuce, chickpeas, salami, and mozzarella. Toss lightly to distribute everything evenly.
- Pour the dressing over the salad and toss well until coated. Start with a small amount and add more as needed to avoid sogginess.
- Serve immediately while the lettuce is crisp and the flavors are fresh.