La Scala Chopped Salad
Even salad skeptics will fall hard for this copycat La Scala chopped salad recipe! With crisp lettuce, salami, mozzarella, and chickpeas in a Parmesan red wine vinaigrette, La Scala salad is satisfying, easy to make, and packed with flavor.
Servings: 8
Ingredients
For the dressing:
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon coarse ground black pepper (or to taste)
- ¼ cup grated Parmesan cheese
For the salad:
- 1 small head romaine lettuce, cut into thin short strips (4 cups)
- ½ head iceberg lettuce, cut into thin short strips (4 cups)
- 4 ounces Genoa salami, cut into thin short strips
- 1 cup shredded mozzarella cheese (coarsely shredded cheese works better than finely shredded)
- 1 can (15 ounces) garbanzo beans, rinsed and drained (chickpeas)
Instructions
- To make the dressing, whisk olive oil, vinegar, mustard, oregano, salt, and pepper until emulsified (combined). Taste and season as desired (keep in mind that Parmesan can be salty, and so can the salami!). Stir in grated Parmesan.6 tablespoons extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, ½ teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper, ¼ cup grated Parmesan cheese
- In a large bowl, combine romaine, iceberg, salami, mozzarella, and garbanzo beans.1 small head romaine lettuce, cut into thin short strips, ½ head iceberg lettuce, cut into thin short strips, 4 ounces Genoa salami, cut into thin short strips, 1 cup shredded mozzarella cheese, 1 can (15 ounces) garbanzo beans, rinsed and drained
- Pour dressing over salad and toss until everything is coated with dressing. Serve immediately.
Notes
- Lettuce: While I don’t usually use iceberg lettuce, its crisp texture really shines in this salad, as it does in a wedge salad or 7 layer salad. The lettuce should be rinsed and dried well in a salad spinner.
- Salami: Genoa salami adds so much texture and flavor to this salad! You can use hard salami if you prefer it; it’s drier and chewier, with a flavor that’s more smoky.
- Red wine vinegar: For the dressing, red wine vinegar adds a bright, punchy flavor that isn't too tart or acidic. I love it in this classic red wine vinaigrette, too. If you're in a pinch, white wine vinegar will work.
- Parmesan cheese: You can grate your own from a block if you have time but if you want a shortcut, pre-grated cheese (like Kraft) is absolutely fine too. Since the cheese is mixed into the dressing, grated cheese works better than shredded Parmesan which is coarser and wouldn't mix in as well.
- Make ahead tips: The lettuce can be washed, dried, and cut a day or two in advance. Refrigerate in a resealable bag. The dressing can be made up to a week ahead. Remove it from the refrigerator 30 minutes before serving in case the olive oil has solidified; shake well. The salami and chickpeas can also be prepped ahead.
- Optional add-ins: Grilled or rotisserie chicken, diced avocado, chopped pepperoncini, halved cherry tomatoes, chopped cucumber, thin-sliced red onion, roasted red-pepper strips, cooked farro or orzo, or toasted pine nuts.
Nutrition
Serving: 1.5cups | Calories: 273kcal | Carbohydrates: 12g | Protein: 11g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 25mg | Sodium: 787mg | Potassium: 395mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7118IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 2mg
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