La Scala Chopped

 La Scala Chopped Salad Recipe

Serves: 4–6

Prep Time: 15 minutes

Ingredients

For the Salad:

• 1 head iceberg lettuce, finely chopped
• 1 head romaine lettuce, finely chopped (optional, for extra crunch) 2
• ¼ lb Italian dry salami (e.g., Boar’s Head), julienned 1
• 1 cup shredded mozzarella cheese
• 1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
• Optional add-ins: Sun-dried tomatoes, artichoke hearts, fresh basil, or pepperoncini 4,6

For the Dressing:

• ⅓ cup extra-virgin olive oil
• 3 tbsp red wine vinegar (adjust to taste; some prefer 2 tbsp 1)
• 2 tsp Dijon mustard (or 1 tsp dry mustard for authenticity 4)
• 1–2 cloves garlic, minced 2
• ½ tsp salt and black pepper
• ¼ cup grated Pecorino Romano or Parmesan cheese

Instructions

1. Make the dressing: Whisk together olive oil, vinegar, mustard, garlic, salt, pepper, and grated cheese until emulsified. Taste and adjust acidity (add honey for balance if needed 6).
2. Marinate chickpeas: Toss rinsed chickpeas with ⅓ of the dressing and set aside (optional for extra flavor 6).
3. Assemble salad: In a large bowl, combine chopped lettuces, salami, mozzarella, and chickpeas. Pour remaining dressing and toss well.
4. Serve: Top with extra cheese and optional add-ins like sun-dried tomatoes or artichokes.

Why This Salad Stands Out

• Restaurant-worthy: Mimics the original 1950s La Scala recipe with tangy dressing and salty-savory flavors 4.
• Customizable: Swap salami for pepperoni, add roasted red peppers, or make it vegetarian by omitting meat 12.
• Meal-prep friendly: Store dressing separately to keep lettuce crisp for up to 2 days 4.

For a twist, try the Columbia’s "1905" Salad with Worcestershire-lemon dressing 5 or an Italian Chopped Salad with radicchio and pepperoncini 3. Enjoy!