Famous La Scala Chopped Salad
This classic La Scala Chopped Salad combines crisp lettuce, chickpeas, mozzarella, and salami with a tangy Pecorino Romano dressing. It’s a simple yet satisfying dish, perfect as a main or side.
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.
Dressing: Shake the dressing well to combine and store extra in the fridge for up to a week.
Make-Ahead: Store the dressing and salad separately until ready to serve to keep the greens crisp.
Dressing: Shake the dressing well to combine and store extra in the fridge for up to a week.
Make-Ahead: Store the dressing and salad separately until ready to serve to keep the greens crisp.