Famous La Scala Chopped Salad Recipe: Tangy & Satisfying (Print Version)
Famous La Scala Chopped Salad Recipe is a fresh, tangy delight. Learn my kitchen secrets for this iconic salad, perfect for any meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Crisp Salad Base
01 -
1 head romaine lettuce, finely chopped
02 -
1/2 head iceberg lettuce, finely chopped
→ Savory Mix-ins
03 -
4 oz Genoa salami, thinly sliced and diced
04 -
4 oz fresh mozzarella cheese, diced into 1/2-inch cubes
05 -
1 (15-ounce) can chickpeas, rinsed and drained
06 -
1/4 red onion, very finely diced
→ Zesty Dressing Components
07 -
1/4 cup red wine vinegar
08 -
1/2 cup extra virgin olive oil
09 -
1 tablespoon Dijon mustard
10 -
2 cloves garlic, minced
11 -
2 tablespoons freshly grated Parmesan cheese
12 -
1/2 teaspoon salt, or to taste
13 -
1/4 teaspoon black pepper, or to taste
→ Finishing Touches
14 -
Extra fresh Parmesan cheese, for garnish
# Instructions:
01 -
First things first, get those lettuces ready. I grab a big bowl, tear the romaine and iceberg into manageable pieces, and give them a good rinse under cold water. Then, and this is crucial, spin them *super* dry in a salad spinner. Soggy greens are a no-go, hon. I’ve made that mistake too many times, and nobody wants a watery chopped salad.
02 -
Now for the chopping! This is where the "chopped" in chopped salad comes in. You want everything diced into roughly 1/2-inch pieces – the salami, mozzarella, and red onion. It’s a bit of a meditation, honestly, getting all those uniform pieces. I usually do the salami first, then the cheese, keeping things separate for now.
03 -
In a small bowl or a jar with a tight lid, whisk together the red wine vinegar, olive oil, Dijon mustard, minced garlic, Parmesan cheese, and a good pinch of salt and pepper. Give it a vigorous shake or whisk until it’s emulsified and looks slightly creamy. Taste it! Does it need more tang? More salt? Adjust it to *your* liking. This dressing is the soul of this salad.
04 -
Grab your biggest salad bowl, seriously, the biggest one you own. Add the dried romaine and iceberg, the diced salami, mozzarella, red onion, and the rinsed chickpeas. It’s going to look like a colorful mountain, which always makes me smile. Don't add the dressing just yet, we're building anticipation!
05 -
Pour about half of your zesty dressing over the salad ingredients. Now, this is important: toss gently but thoroughly. I use two large spoons or my clean hands (yes, really!) to make sure every single piece gets coated. Add more dressing if needed, but don't drown it! You want it dressed, not swimming. This step is where the magic happens for this Hollywood-inspired dish.
06 -
Once everything is beautifully coated and glistening, serve your chopped salad immediately. I love serving it in chilled bowls – it just feels extra special. Garnish with a little extra fresh Parmesan, maybe a crack of black pepper. Take a moment to admire your handiwork before digging in. It should smell fresh, tangy, and utterly inviting.
# Notes:
01 -
Don't overcrowd the bowl when mixing, honestly, that's where I always make a mess.
02 -
Make sure your greens are *super* dry, or your salad will be watery and sad.
03 -
Taste the dressing and adjust seasonings before tossing; it's easier to fix then.
04 -
Serving it in a chilled bowl makes a huge difference, trust me on this.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
salad spinner
03 -
sharp knife
04 -
cutting board
05 -
whisk or jar with lid
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 35 g
Total Carbohydrate: 15 g
Protein: 20 g