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Famous La Scala Chopped Salad

The legendary Beverly Hills chopped salad featuring finely shredded lettuce, julienned salami, mozzarella, and marinated chickpeas in a tangy mustard vinaigrette.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 Servings
Course: Dinner, Lunch, Salad
Cuisine: Californian, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 head iceberg lettuce finely chopped
  • 1 head romaine lettuce finely chopped
  • 4 oz Italian salami julienned into strips
  • 4 oz mozzarella cheese shredded
  • 1 can (15oz) chickpeas rinsed and drained
Dressing
  • 0.5 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp Pecorino Romano cheese finely grated
  • 0.5 tsp salt
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large mixing bowl
  • Sharp Chef's Knife
  • Cutting board
  • Salad Spinner

Method
 

  1. Wash lettuce thoroughly and spin dry. Chop both iceberg and romaine into very fine ribbons/pieces.
  2. Slice the salami into thin matchsticks (julienne). Place in a large bowl with the lettuce.
  3. Add the shredded mozzarella cheese and rinsed chickpeas to the bowl.
  4. In a jar or small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Pecorino Romano, salt, and pepper until emulsified.
  5. Pour the dressing over the salad ingredients just before serving.
  6. Toss vigorously with tongs until every piece is evenly coated in dressing.
  7. Serve immediately while cold and crisp.

Notes

For the most authentic texture, ensure all ingredients are chopped to roughly the same size.