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There's a bit of kitchen wizardry in a well-made chopped salad – that sweet spot where crunchy bits, salty elements, and zesty dressing coat every little piece just right. La Scala's chopped salad has earned its legendary status for a reason. This Beverly Hills hotspot has been dishing up their trademark creation since 1956, and it still pulls in famous faces and food enthusiasts who can't get enough of that special mix that somehow turns basic ingredients into something really special.
I tried making this salad after eating it at the restaurant a while back, and through lots of tweaking, I've learned that the little details really matter. When I made my fine-tuned version for friends last month, one buddy who eats at La Scala all the time couldn't tell it wasn't from the actual restaurant.
Key Ingredients and Smart Shopping Advice
- Lettuce: Blend iceberg with romaine for just the right bite. Go for crisp, bright leaves.
- Italian Salami: Pick top-notch, aged salami like Genoa or soppressata. Cutting it yourself gives the best texture.
- Chickpeas: Make sure they're well-drained and patted dry to keep your salad from getting soggy.
- Cheese: Solid mozzarella adds richness, while grated Pecorino Romano in the dressing brings a savory punch.
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Your choice of olive oil really changes the end result. I find that a nice extra virgin olive oil with fruity notes works better than a spicy one for this particular dressing.
Step-by-Step Preparation Guide
- Mix Your Dressing:
- Put 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1 small chopped garlic clove, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons grated Pecorino Romano in a jar. Shake hard for 30 seconds until it's creamy. Let it sit while you work on everything else.
- Get Your Cutting Right:
- Clean and dry 1/2 head iceberg and 1 small head romaine. Cut into skinny strips, then chop finely into tiny, even pieces.
- Handle the Meat and Cheese:
- Cut 6 ounces of salami and 8 ounces of mozzarella into little 1/4-inch squares so they spread out nicely.
- Fix Up the Chickpeas:
- Empty and rinse 1 can (15 ounces) of chickpeas. Dry them completely with paper towels to get rid of water.
- Put It All Together:
- In a big bowl, mix your chopped lettuce, cubed salami, mozzarella, and chickpeas.
- Add the Dressing:
- Shake the dressing once more and pour about two-thirds over everything. Toss softly to coat everything evenly. Add more if needed.
- Enjoy Right Away:
- Put onto cold plates and sprinkle with extra grated Pecorino Romano if you want.
I learned about getting the ingredient amounts right by messing up a few times. My first tries had way too much lettuce compared to the other stuff, missing that perfect balance La Scala gets so right. After adding more of the tasty bits, the salad went from just okay to absolutely fantastic.
I brought this salad to a backyard party where one guy who 'couldn't stand salads' tried it just to be polite. The tasty mix and satisfying crunch won him over on the spot – he grabbed the recipe before leaving and later told me he now makes it every week at home. That's what happens when you serve something truly amazing like La Scala's creation.
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Frequently Asked Questions
- → How does this La Scala dish stand out from other salads?
- Its one-of-a-kind mix of shredded lettuce, salami, chickpeas, and mozzarella takes it to the next level. Plus, the Pecorino Romano in the dressing gives it a flavor that’s simply unforgettable.
- → Any tips for making this dish vegetarian?
- Absolutely! Skip the salami and load it up with more veggies. Try bell peppers, cucumbers, or cherry tomatoes to make it rich and yummy.
- → How tiny should I slice the lettuce for the best results?
- Slice it into super thin strips (like 1/4 inch), so all the pieces are similar in size. This way, the dressing evenly coats every bite.
- → What other meats can I swap out for salami?
- Feel free to use Genoa salami, soppressata, or pepperoni if Italian salami isn’t available. Ham or prosciutto also work beautifully, though the flavor profile will shift slightly.
- → Can I make parts of this salad ahead of time?
- For sure. Shred the lettuce up to 2 days early and keep it airtight with a paper towel. The dressing can last 5 days in the fridge, and the salami can be chopped ahead too. Just don’t mix until you’re ready to eat!