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La Scala Chopped Salad Recipe
The La Scala Chopped Salad is an Italian-inspired salad invented by the owner of the La Scala restaurant in Beverly Hills. This delicious salad, loaded with salami, chickpeas, cheese, and a mustard-based dressing, went viral on social media thanks to some celebrity influence. Serve it as the perfect lunch, light dinner, or starter for an Italian meal.
Prep Time
15 mins
Total Time
15 mins
Servings: 6
Calories: 244 kcal
Course:
Salad
Cuisine:
Italian-American Fussion
Ingredients
For the Salad:
- 1 head iceberg lettuce chopped
- 1 head romaine roughly chopped
- 1 can chickpeas aka Garbanzo beans, (15 oz) drained and rinsed
- 1/4 pound Italian salami chopped or julienned
- 1/4 pound mozzarella cheese shredded
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard or 1 teaspoon dry mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1/4 cup grated Pecorino Romano or Parmesan cheese- plus more as garnish
Instructions
- Add salad ingredients to a bowl: Place iceberg lettuce, romaine, chickpeas, Italian salami, and mozzarella cheese in a large salad bowl. Set it aside.
- Make the dressing: To make the dressing, whisk together olive oil, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the Pecorino romano.
- Add the dressing and toss: Drizzle the dressing over the salad. Give it a toss.
- Serve: Serve with more pecorino romano on top.
Cup of Yum
Notes
- To prepare this salad ahead of time, chop up all the ingredients and store them in an airtight container. You can also prep the dressing in advance, but be sure to store it in a separate container (so the salad won’t get soggy). Both will keep for up to 2-3 days in the fridge.
- If you have leftovers, store the rest of the salad in an airtight container in the fridge for up to 1-2 days.
- : While this salad is great by itself, you can jazz it up by adding other ingredients, such as
- a small jar of drained artichoke hearts, fresh tomatoes or sun-dried tomatoes, cherry tomatoes, or roasted red bell peppers. I also love to add a minced clove of garlic to the chopped salad dressing for extra flavor. Feel free to get creative and use what you have on hand.
- Meal prep: To prepare this salad ahead of time, chop up all the ingredients and store them in an airtight container. You can also prep the dressing in advance, but be sure to store it in a separate container (so the salad won’t get soggy). Both will keep for up to 2-3 days in the fridge.
- Store: If you have leftovers, store the rest of the salad in an airtight container in the fridge for up to 1-2 days.
- To make it vegetarian, swap salami with roasted shiitake mushrooms.
- Optional add-ins: While this salad is great by itself, you can jazz it up by adding other ingredients, such as a small jar of drained artichoke hearts, fresh tomatoes or sun-dried tomatoes, cherry tomatoes, or roasted red bell peppers. I also love to add a minced clove of garlic to the chopped salad dressing for extra flavor. Feel free to get creative and use what you have on hand.
Nutrition Information
Calories
244kcal
(12%)
Carbohydrates
4g
(1%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
34mg
(11%)
Sodium
809mg
(34%)
Potassium
232mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
1004IU
(20%)
Vitamin C
3mg
(3%)
Calcium
161mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 244
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 34mg | 11% |
| Sodium | 809mg | 34% |
| Potassium | 232mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1004IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 161mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.