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Famous La Scala Chopped Salad Recipe

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4.2 from 1 review

The Famous La Scala Chopped Salad is a flavorful and hearty Italian-inspired salad featuring a crisp mix of iceberg and romaine lettuces, tender chickpeas, savory Italian salami, and creamy mozzarella cheese, all tossed in a tangy and well-balanced homemade dressing made with olive oil, red wine vinegar, garlic, and Dijon mustard. Perfect as a light meal or a side dish, this salad comes together quickly in just 20 minutes, serving six people.

Ingredients

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
  • ½ teaspoon black pepper
  • ⅓ cup grated Pecorino Romano cheese (or grated Parmesan cheese)

Salad

  • 1 head shredded iceberg lettuce (about 5-6 cups)
  • 1 head shredded romaine lettuce (about 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

  1. Prepare the Dressing: In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, black pepper, and grated Pecorino Romano cheese. Whisk vigorously or close the jar lid and shake well until the ingredients are thoroughly emulsified and combined.
  2. Assemble the Salad: In a large mixing bowl, add the shredded iceberg lettuce, shredded romaine lettuce, drained and rinsed chickpeas, thinly sliced Italian salami, and shredded mozzarella cheese. Pour the prepared dressing over the salad ingredients.
  3. Toss and Serve: Toss the salad gently but thoroughly to ensure all ingredients are evenly coated with the dressing. Serve immediately for the best taste and texture. Store leftovers in an airtight container in the refrigerator for 1-2 days. For convenience, store the dressing separately if preparing in advance.

Notes

  • Use fresh garlic and good quality extra virgin olive oil for the best flavor.
  • The Pecorino Romano cheese adds a salty, tangy note, but Parmesan can be substituted if preferred.
  • Make sure to drain and rinse the chickpeas well to avoid excess moisture in the salad.
  • Salami can be substituted with any preferred Italian cured meats or omitted for a vegetarian option.
  • Leftover dressing can be stored in the refrigerator for up to one week.
  • For added crunch, consider tossing in some chopped red onions or celery.

Find it online: https://cookedbysarah.com/famous-la-scala-chopped-salad-recipe/