La Scala Chopped Salad

La Scala Chopped Salad is a restaurant-style favorite made with crisp lettuce, salami, mozzarella, and chickpeas tossed in a tangy Parmesan vinaigrette. Finely chopped for the perfect bite, it's fresh, flavorful, and easy to make at home.

Prep Time20

Cook Time0

Total Time20

Course: Salad recipes

Cuisine: American

Keyword: la scala chopped salad recipe

Servings:

Author: Tatiana

Ingredients

For the Salad

4 cups finely chopped iceberg lettuce
4 cups finely chopped romaine lettuce
1 cup julienned Italian salami
1 cup freshly shredded mozzarella cheese
1 can (15.5-ounces) chickpeas drained, rinsed, and patted dry

For the Dressing

¼ cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove finely grated
¼ teaspoon kosher salt optional
½ teaspoon black pepper
¼ cup finely grated Parmesan cheese

Instructions

Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper, and Parmesan cheese until well combined.
Prepare the Salad: Finely chop the iceberg and romaine lettuce and add them to a large serving bowl. Add the salami, mozzarella, and chickpeas.
Toss: Pour the dressing over the salad and toss thoroughly until all the ingredients are evenly coated.
Serve immediately while the lettuce is crisp and cold.

Notes

The key to an authentic La Scala-style salad is chopping the lettuce into small, bite-sized pieces.
Pat the chickpeas dry to prevent the dressing from becoming watery.
Go easy on the salt. Between the salami, Parmesan, and dressing, this salad already has plenty of savory flavor. Start with a small amount of salt, then taste and adjust just before serving if needed.
For the best texture, chill the lettuce before chopping and assembling the salad.
Leftover dressed salad is best enjoyed the same day. Store undressed ingredients separately for up to 2 days.

Nutrition