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5 from 20 votes

Copycat Famous La Scala Chopped Salad

This famous La Scala chopped salad recipe is a homemade version of the iconic Beverly Hills restaurant salad. Packed with crisp lettuces, smokey salty salami, little bites of bocconcini mozzarella cheese, and a tangy red wine vinegar dressing, this viral recipe makes salad fun!
Prep Time10 minutes
Total Time10 minutes
Course: Salad
Cuisine: American
Keyword: Chopped salad recipe, Italian chopped salad, Salami chopped salad
Servings: 4 Servings
Calories: 278kcal
Author: Sunena Anand

Ingredients

  • ½ heart Romaine lettuce
  • ½ head Iceberg lettuce
  • 1 cup Chickpeas drained, rinsed and dried
  • 4 slices Salami
  • ½ cup Bocconcini cheese drained and dried
  • ½ cup Cherry tomatoes
  • ¼ cup Roasted red pepper drained and dried

For the Dressing

  • ¼ cup Extra virgin olive oil
  • ¼ cup Red wine vinegar
  • 2 teaspoon Mustard powder
  • 1 teaspoon Dried oregano
  • ¼ teaspoon Red chilli flakes
  • 1 teaspoon Sea salt
  • Black pepper to taste

Instructions

  • Core the iceberg lettuce by smashing it core-side down on a flat surface. The core should lift right out of the lettuce. Cut the head of iceberg in half, and store half for later use. Cut the remaining half in half once more, and shred the lettuce quarters into thin ribbons.
    ½ head Iceberg lettuce
  • Cut a romaine heart in half lengthwise, and shred into similar-sized ribbons as the iceberg lettuce. Layer both lettuces onto a platter.
    ½ heart Romaine lettuce
  • Roughly chop the sliced salami, bocconcini cheese and roasted red peppers. Add onto the shredded lettuce on a platter.
    4 slices Salami, ½ cup Bocconcini cheese, ¼ cup Roasted red pepper
  • Halve the cherry tomatoes, and add to the top of the platter, along with the chickpeas.
    ½ cup Cherry tomatoes, 1 cup Chickpeas
  • Add all the dressing ingredients to a mason jar. Put the lid of the mason jar on, and shake to combine. Drizzle the dressing onto the salad just before before serving. Toss, and serve.
    ¼ cup Extra virgin olive oil, ¼ cup Red wine vinegar, 2 teaspoon Mustard powder, 1 teaspoon Dried oregano, ¼ teaspoon Red chilli flakes, 1 teaspoon Sea salt, Black pepper

Notes

  • Make extra dressing: Keep extra dressing on hand in the fridge. The dressing will keep well in a mason jar in the fridge for up to a week.
  • Marinate the chickpeas: For an extra layer of flavor, drizzle half of the salad dressing onto the chickpeas and allow them to marinate in the dressing. This is more of a traditional way of making this restaurant-style salad.
  • Traditional chopped salad method: Chop all ingredients together on a cutting board for the classic chopped salad texture.
  • Cold ingredients: Cold ingredients will chop up better and more easily, and will also give you that crisp, refreshing bite that you expect from this salad.
  • The dressing may separate: If you make the mustard-based dressing in advance, it is completely normal to see the dressing separate. Give it a good stir or shake in a jar, and you're set. 

Nutrition

Calories: 278kcal | Carbohydrates: 15g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 12mg | Sodium: 929mg | Potassium: 324mg | Fiber: 5g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 2mg