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–+ servings
A bowl of chopped salad, featuring mozzarella cheese, artichokes, sun dried tomatoes, chickpeas, salami, and basil.

The Famous La Scala Chopped Salad

Print Recipe
This famous La Scala Salad recipe has been served at the iconic Beverly Hills restaurant since the 1950s!
Course Lunch, Main Course, Main Dishes, Salad
Cuisine American, Italian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 373
Author Dorothy Bigelow

Ingredients

INGREDIENTS

  • 1 head romaine lettuce finely chopped
  • 1 head iceberg lettuce finely chopped
  • 6 ounces salami julienned
  • 6 ounces mozzarella cheese shredded (about 2 cups)
  • 1 can (15 oz) chickpeas drained and rinsed (also known as garbanzo beans)

Optional Toppings

  • ¼ cup chopped fresh basil optional
  • ⅓ cup Sundried tomatoes drained (or quartered cherry tomatoes)
  • ¾ cup chopped artichokes marinated and drained (10-12 oz jar)

Leon Dressing

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar or red wine vinegar*
  • 1 teaspoon dry mustard powder or dijon mustard**
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup finely grated parmesan cheese
US Customary - Metric

Instructions

  • Finely chop the iceberg and romaine lettuce, then wash and dry well in a salad spinner.
  • Add the washed and dried lettuces to a very large bowl and toss to combine.
    A large bowl of mixed romaine and iceberg lettuce.
  • Top the salad with the julienned salami, shredded mozzarella, chickpeas, fresh basil (if using), sun dried tomatoes (if using), and chopped artichokes (if using).
    A large salad bowl filled with salad, including sections of toppings: mozzarella, artichokes, basil, sun dried tomatoes, chickpeas, and salami.
  • Toss all of the ingredients together until everything is well distributed. Set aside.
    A bowl of chopped salad featuring chopped salami pieces.
  • Add all of the dressing ingredients to a small bowl or glass mason jar with a lid.
    A small bowl with parmesan cheese, olive oil, and wine vinegar.
  • Whisk or shake the ingredients to combine.
    Whisking together a dressing that includes olive oil and parmesan cheese.
  • Pour the prepared dressing over the salad.
    Pouring salad dressing over a chopped salad.
  • Use a pair of tongs to toss the salad, distributing the dressing evenly throughout.
    Tossing a chopped salad with tongs.
  • Serve immediately, or refrigerate until ready to serve.
    A large bowl of chopped Italian Salad with sliced salami and mozzarella.

Video

Notes

Storing and Leftovers: Transfer any leftover salad to an airtight container and store in the refrigerator for up to 2 days.
Substitutes for salami: The original La Scala Beverly Hills restaurant offers substitutions for salami that include deli turkey or ham. Tuna or chopped boiled eggs make a great protein option too. 
*Vinegar types: White wine vinegar has the most subtle flavor, but red wine vinegar can be used instead if you prefer a stronger taste. White vinegar is too strong of a flavor and not recommended.
**Dijon mustard: The original recipe uses dry mustard powder, which can be found in the spices and seasoning section of your local grocery store. While highly recommended, you can substitute dijon mustard in a pinch.

Nutrition

Calories: 373kcal | Carbohydrates: 12g | Protein: 18g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 48mg | Sodium: 1199mg | Potassium: 737mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10120IU | Vitamin C: 15mg | Calcium: 262mg | Iron: 3mg