Famous La Scala Chopped Salad

I discovered La Scala's famous chopped salad and can't get over how simple yet addictive it is! This Beverly Hills restaurant specialty became my obsession after I recreated it at home. It's this perfect combo of crisp lettuce, salty Italian salami strips, and tangy dressing that somehow feels both indulgent and light at the same time. Sure, Kim Kardashian might've made it go viral, but trust me - this salad deserves all the hype regardless of the celebrity connection.

I first made this after seeing someone post about it online and was honestly skeptical - how good could a basic chopped salad really be? But after my first bowl, I was hooked. Now it's in my regular rotation, and I've been tweaking the ratios to get it just right. My husband, who usually needs meat as the main event, happily eats this as a complete meal with some crusty bread on the side.

Essential Ingredients

Lettuce Base

Mix of iceberg and romaine gives you the perfect crunch-to-flavor ratio. The key is cutting it into thin ribbons, not chunky pieces. Super fresh, crisp lettuce makes all the difference here. Soaking in ice water for 5 minutes before drying makes it extra crunchy.

Protein Elements

Italian dry salami is totally different from deli-counter stuff - look for it near the fancy cheeses. The salami should be cut into thin matchsticks, not rounds or chunks. Chickpeas need to be well drained and patted dry to prevent soggy salad. Fresh mozzarella works better than pre-shredded, which often has anti-caking powder.

Dressing Components

Good quality olive oil matters - this is where you'll taste the difference. Red wine vinegar provides the perfect tang (don't substitute with balsamic). Fresh garlic is non-negotiable - the pre-minced jarred stuff just isn't the same. The pecorino romano cheese in the dressing (not just on top) is what makes it special.

I tried making this once with regular grocery store salami from the deli counter and it was just wrong. The texture and flavor were completely different. When I finally found the right dry-aged Italian salami, it transformed the whole salad into something authentic. Some specialty stores label it as "hard salami" or "dry salame," and Boar's Head makes a pretty decent version.

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Simple Preparation

Dressing Creation

First, grab a small jar with a tight-fitting lid - makes mixing way easier than a whisk. Pour in your olive oil, red wine vinegar, pressed garlic (I use a garlic press to avoid chunks), Dijon mustard, salt, pepper, and grated pecorino romano. Shake it vigorously until it looks creamy and well-combined. Let it sit while you prep the salad ingredients so the flavors can mingle.

Salad Assembly

Shred both lettuces super thin - we're talking about 1/4 inch ribbons here. If you have time, soak them in ice water, then spin completely dry in a salad spinner. Cut your salami into matchstick strips about the same width as your lettuce. Drain and rinse your chickpeas, then pat them dry with paper towels. Dice or shred the mozzarella into small pieces similar in size to your other ingredients.

Final Toss

This is where restraint matters - don't drown the salad in dressing! Start with about half the dressing, toss thoroughly with clean hands (the best salad-tossing tool), then add more if needed. You want each piece lightly coated, not swimming. Season with fresh black pepper and additional pecorino on top if you're feeling fancy.

I learned the hard way about over-dressing this salad. The first time I made it, I dumped all the dressing in at once and ended up with a soggy mess by the time I served it. Now I always start with less, knowing I can add more but can't take it away.

My big revelation with this salad was discovering how much of a difference proper ingredient prep makes. When I got lazy once and roughly chopped everything instead of taking the time for thin, even cuts, the whole experience was different. That uniform size means you get all the flavors and textures in every forkful - it's not just for looks!

Pairing Suggestions

This salad shines as a main dish for lunch, but it also makes the perfect partner for so many dinner options. Serve it alongside a simple grilled chicken breast or salmon fillet for a complete meal that feels both satisfying and light. During summer, it's amazing with anything off the grill - the tangy dressing balances rich meats beautifully. For an Italian-themed dinner party, pair smaller portions with homemade lasagna or fettuccine alfredo - the bright, acidic salad cuts through rich pasta perfectly. If you're doing a simple pizza night at home, this elevates the whole meal beyond just pizza and makes it feel like a proper dinner. I've even served this at brunch with a frittata and some crusty bread, and it was a huge hit. The versatility is what keeps it in my regular rotation - it works for pretty much any occasion.

Make-Ahead Tips

While this salad is best freshly tossed, you can definitely prep components ahead to make assembly quick when you're ready to eat. Wash and shred the lettuce up to two days ahead - just store it with a paper towel in an airtight container to absorb excess moisture. The dressing can be made up to five days ahead and stored in the fridge - just let it come to room temperature and shake well before using. For meal prep, keep all components separate in containers and assemble just before eating. I like to pack the lettuce in one container, the salami/cheese/chickpeas in another, and the dressing in a small jar. This way everything stays fresh until lunchtime. If you absolutely must dress it ahead, do it no more than 30 minutes before serving, and use slightly less dressing than you think you need - the lettuce will release moisture as it sits.

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Chef's Notes

Cheese Choice: If you can't find pecorino romano, parmesan works, but add an extra pinch of salt to compensate. Lettuce Prep: The ice water bath for the shredded lettuce isn't just fancy chef talk - it really does make the lettuce extra crisp and removes any bitterness. Dressing Balance: If your dressing seems too sharp, add a tiny drizzle of honey - it's not traditional but helps balance the acidity without making it sweet.

This La Scala chopped salad has become my go-to when I want something that feels special but doesn't require tons of work. There's something almost magical about how these simple ingredients come together into something so much more than you'd expect. It reminds me that sometimes the best recipes aren't about fancy techniques or rare ingredients - they're about quality components prepared with care and combined in just the right way. Whether you're making it because of the celebrity connection or just because you love a good salad, I guarantee this one will find its way into your regular recipe rotation.

Frequently Asked Questions

→ Can I make this salad ahead of time?

Yes, but store the dressing separately and toss just before serving to keep the lettuce crisp. The components will stay fresh in the fridge for 1-2 days.

→ What can I substitute for the Italian salami?

Prosciutto, pepperoni, or even turkey would work well. For a vegetarian version, try adding extra chickpeas or marinated artichokes.

→ Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free, but always check your specific salami brand as some may contain gluten additives.

→ Can I add other vegetables to this salad?

Absolutely! Red onions, cherry tomatoes, or roasted red peppers would make great additions while keeping with the Italian theme.

→ What main dishes pair well with this salad?

This salad pairs beautifully with grilled chicken, pasta dishes, pizza, or a simple soup for a complete meal.