La Scalia Chopped Salad Recipe

A bowl of chopped salad with lettuce, chickpeas, sliced salami, and grated cheese, served on a wooden board with salad servers, next to a glass of water and a block of cheese in the background.

La Scalia Chopped Salad Recipe

This iconic chopped salad is finely diced, flavor-packed, and endlessly craveable—just like the original from La Scala in Beverly Hills. Perfect for lunch, dinner, or entertaining!

Prep Time15

Total Time15

Servings: servings

Calories: 216kcal

Author: Stephanie Wilson

Ingredients

Dressing

3 tablespoons red wine vinegar
2 cloves garlic minced
3 teaspoons Dijon mustard or 1 teaspoon dry mustard
1/2 teaspoon kosher salt and pepper (or to taste)
⅓ cup grated Pecorino Romano cheese or grated Parmesan
⅓ cup extra virgin olive oil

Chopped Salad

5 cups shredded iceberg lettruce about 1 head of lettuce
4 cups shredded Romaine lettuce about 1 head of lettuce
1 (15-oz) can chickpeas drained and rinsed
4 ounces Italian salami (like Boar's Head) thinly sliced
2 cups shredded mozzarella cheese

Get Recipe Ingredients

Instructions

Add salad dressing ingredients into a small bowl or a lidded jar. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Or, you can add everything to a lidded jar and shake vigorously to combine!
Add the shredded lettuce, chickpeas, Italian salami, and mozzarella cheese to a large salad bowl. Pour the prepared dressing (to taste) over the salad and toss to evenly to coat.
Enjoy the salad immediately or store leftovers in the refrigerator for 1-2 days. If prepping the salad in advance, store the dressing separately until you're ready to serve.

Notes

Quick Steps: Buy pre-shredded lettuce to save time chopping.
Salami: Look for Italian Salami (often found in a log), which differs from deli lunchmeat.
Storing: Cover and store leftovers in the refrigerator for up to 2 days. They make great lunches!

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