La Scala Chopped Salad
Classic Chic: The La Scala Chopped Salad Recipe
Bring the glamour of Beverly Hills to your table with this iconic La Scala Chopped Salad recipe! This vibrant dish, originally created in the 50s, is a timeless combination of chopped lettuce, salami, cheese, chickpeas, and a tangy vinaigrette.
Easy Elegance:
The beauty of the La Scala Chopped Salad lies in its simplicity. Made with readily available ingredients, it’s a fantastic option for busy weeknights or potlucks.
Customizable Cravings:
This recipe offers a great base for your creativity! Explore different types of lettuce, swap the salami for turkey or chicken, or add your favorite chopped vegetables for a personalized touch.
A Taste of History:
Enjoy a taste of Hollywood with every bite! This La Scala Chopped Salad is a delightful reminder of a bygone era, perfect for a light lunch or a refreshing side dish.
Ready to Recreate a Classic?
Scroll down to find the complete recipe for this timeless La Scala Chopped Salad. With its ease of preparation, endless customization possibilities, and historical charm, it’s a recipe that deserves a place in your culinary repertoire.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Salad
Ingredients
Dressing
- 1/2 cup olive oil
- 2–3 Tbsp red wine vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp honey
- sald & pepper to taste
- 1/4 cup grated Parmesan cheese
Salad
- 15 oz chickpeas rinsed & dried
- 1 small head iceberg lettuce, chopped
- 1 head romaine lettuce, chopped thin
- 4 oz salami slices, cut into small strips
- 8 oz marinated artichoke hearts, halved
- 1/3 cup sun-dried tomatoes, sliced
- 1 1/2 cups shredded mozzarella cheese
Instructions
Dressing
- Whisk together the first 5 dressing ingredients, taste and adjust anything if needed. THEN, mix in the parmesan cheese.
Salad
- Grab the chickpeas and marinate in 1/3 of the dressing.
- In a large bowl, toss the lettuce, salami, artichoke hearts, sun dried tomatoes and mozzarella with the remaining 2/3 of the dressing.
- Grab a small bowl and drop 1/4 of the chickpeas on the bottom. Top it with salad and pack it down tight. Flip the bowl over onto a plate and serve with a little extra grated parmesan and fresh cracked black pepper.
Keywords: Main Dish, Dinner, Lunch, Brunch, Salad, La Scala
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