Famous La Scala Chopped Salad
This iconic La Scala Chopped Salad is a deliciously simple mix of fresh lettuce, chickpeas, mozzarella, and Italian salami, all tossed in a tangy Pecorino Romano dressing. It's perfect as a main dish or a healthy side for your favorite protein.
Servings: 6
Calories: 371kcal
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 and freshly ground black pepper
- ⅓ cup grated Pecorino Romano cheese or Parmesan cheese
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
Make the Dressing
- In a small bowl or jar, combine olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, black pepper, and Pecorino Romano cheese.
- Whisk the ingredients together, or close the jar and shake well until fully combined.
Assemble the Salad
- In a large bowl, add shredded iceberg lettuce, romaine lettuce, chickpeas, thinly sliced Italian salami, and shredded mozzarella cheese.
- Pour the prepared dressing over the salad.
Toss and Serve
- Gently toss the salad to evenly coat all ingredients with the dressing.
- Serve immediately and enjoy!
Notes
Shortcuts: Use pre-shredded lettuce to save time.
Salami: Be sure to use Italian salami, not deli-style lunchmeat. It's usually located near the specialty cheese section in most grocery stores.
Make Ahead: For meal prep, store the dressing separately and toss the salad right before serving to keep it crisp.
Storage: Store leftovers in an airtight container in the refrigerator for 1-2 days. If making ahead, add the dressing just before serving.
Salami: Be sure to use Italian salami, not deli-style lunchmeat. It's usually located near the specialty cheese section in most grocery stores.
Make Ahead: For meal prep, store the dressing separately and toss the salad right before serving to keep it crisp.
Storage: Store leftovers in an airtight container in the refrigerator for 1-2 days. If making ahead, add the dressing just before serving.