You’ve likely scrolled past it on social media—a salad so famously delicious it’s become a modern-day legend. We’re referring, of course, to the sensational La Scala Chopped Salad Recipe. This iconic dish originated in a celebrated Beverly Hills restaurant and has been a favourite of the Hollywood set for decades. It’s not your average salad; it’s a finely chopped symphony of crisp lettuces, savoury salami, creamy mozzarella, and marinated chickpeas, all brought together by a truly unforgettable vinaigrette. Forget everything you thought you knew about dull salads; we’re about to guide you through creating this culinary masterpiece right in your own kitchen. It’s delightfully straightforward, incredibly satisfying, and destined to be your new lunchtime obsession.

Why You’ll Love This Recipe

• An Irresistible Flavour Profile: The delicious interplay between salty salami, creamy cheese, and the zesty mustard vinaigrette creates a wonderfully balanced and savoury taste experience you’ll crave again and again.
• Ready in a Flash: This is the perfect recipe for when you’re short on time. Once the ingredients are prepared, it all comes together in mere minutes, making it ideal for a quick weekday lunch or a simple, elegant supper.
• Wholesome and Satisfying: Crafted from a handful of fresh, simple ingredients, this is a healthy salad that truly delivers on flavour. It’s full of protein and greens, ensuring you feel nourished and content.
• Wonderfully Adaptable: While we think the classic recipe is sheer perfection, it also serves as a brilliant canvas for your own culinary creativity. You can easily make it vegetarian, swap the protein, or add your favourite veggies.

The Story Behind the Viral Salad

Before we get to the chopping block, let’s explore what makes this salad so renowned. The original la scala salad was conceived in the 1950s by Chef Jean Leon at La Scala, a timeless Italian eatery in Beverly Hills, California. It swiftly became the restaurant’s star dish, adored by film stars and regulars alike. The key to its lasting fame is its beautiful simplicity and the brilliance of its construction.

Every single component is finely chopped into a uniform size. This isn’t a bowl of clumsy, large leaves; it’s a meticulously crafted mix where each spoonful offers a taste of everything. This specific chopping technique ensures the dressing beautifully coats every single piece, guaranteeing a burst of flavour in every bite. Thanks to celebrities and food bloggers sharing it online, it has recently become a viral salad recipe, captivating a whole new audience with its classic charm. Now, it’s our turn to bring a little of that Hollywood sparkle to our dining tables.

The Magic is in the Dressing

Although the salad’s ingredients are a fantastic combination, the true hero of this la scala chopped salad is the vinaigrette. Affectionately known as the “Leon Dressing,” it’s a simple yet potent concoction that unites all the elements. It starts with a traditional base of red wine vinegar and olive oil, but its character comes from two crucial additions: dry mustard powder and finely grated Pecorino Romano cheese. The mustard delivers a tangy sharpness that cuts through the richness of the salami and cheese, while the Pecorino lends a salty, nutty depth that is simply divine. We always make a bit extra to have on hand for other salads during the week – believe us, you’ll want to drizzle it on everything!

Ingredients

For this recipe, selecting high-quality ingredients is key. Fresh, crisp lettuce and well-made salami and cheese will elevate the final dish. Here is the full list of what we’ll need to assemble this famous salad.

For the Salad:

• 1 head of romaine lettuce, finely chopped
• 1/2 head of iceberg lettuce, finely chopped
• 400g tin of chickpeas, drained and rinsed
• 120g Italian dry salami, julienned or finely diced
• 150g mozzarella cheese, shredded or finely diced
• 1/2 cup (around 80g) Pecorino Romano cheese, finely grated (for serving)

For the Vinaigrette (Leon Dressing):

• 120ml extra virgin olive oil
• 60ml red wine vinegar
• 2 teaspoons dry mustard powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 50g Pecorino Romano cheese, finely grated

Instructions

The secret to an authentic La Scala salad lies in the prep work. The word “chopped” is the golden rule here! We’re aiming for every element to be a similar, small, bite-sized piece, so each forkful is a perfect chorus of flavour and texture.

1. Mix the Vinaigrette: In a bowl or a jar with a secure lid, combine the extra virgin olive oil, red wine vinegar, dry mustard powder, salt, and pepper. Whisk or shake with gusto until the dressing is thoroughly emulsified. Stir in the 50g of grated Pecorino Romano cheese and whisk or shake once more until it’s well mixed. Let it sit for a few minutes for the flavours to marry.
2. Marinate the Chickpeas: In a small bowl, place the drained and rinsed chickpeas. Drizzle over about two tablespoons of the vinaigrette and toss to coat them evenly. Allow them to marinate for at least 10-15 minutes. This vital step imbues the chickpeas with fantastic flavour and is a hallmark of the original recipe.
3. Prepare the Lettuce: Wash the romaine and iceberg lettuce well and dry them completely. Ensuring the leaves are dry is essential for a crisp, not soggy, salad. Chop the lettuce very finely. We find the best method is to stack the leaves, roll them into a tight cylinder, and then slice them into very thin ribbons (a chiffonade cut).
4. Prepare the Other Components: Finely dice or shred your mozzarella cheese. For the salami, you can either cut it into thin rounds and then into fine strips (julienne) or simply dice it into small, uniform cubes. The objective is to have all these ingredients match the size of the finely chopped lettuce.
5. Assemble the Salad: In a very spacious mixing bowl, add the finely chopped romaine and iceberg lettuce. Tip in the julienned salami and diced mozzarella. Add the marinated chickpeas, making sure to include any vinaigrette from their bowl.
6. Dress and Toss: Give the vinaigrette a final shake. Pour roughly half of the remaining dressing over the salad. Use tongs to toss everything together, ensuring every ingredient is lightly and evenly coated. Add more dressing as needed until it’s just how you like it. You may have a little left over.
7. Serve Right Away: Portion the salad into bowls. Finish with a generous sprinkle of the remaining 1/2 cup of finely grated Pecorino Romano cheese. To enjoy the best texture and taste, we suggest serving this wonderful chopped salad recipe immediately.

Tips for the Perfect La Scala Salad

• Chop Finely and Uniformly: We cannot say this enough! The signature texture of this salad comes from everything being chopped to a similar small size. This guarantees a balanced mix of flavours in every single mouthful.
• Don’t Forget to Marinate the Chickpeas: Soaking the chickpeas in the dressing is a simple action that yields a massive flavour payoff. It elevates them from a basic ingredient to a zesty, integral part of the salad.
• Prepare the Dressing in Advance: The vinaigrette develops an even richer flavour if made an hour or two ahead of time. This allows the dry mustard to dissolve completely and the flavours to meld beautifully.
• Use Your Largest Bowl: A very large bowl makes tossing the salad much easier and less messy, and it helps ensure that the dressing is distributed evenly.
• Keep it Chilled: For the ultimate crisp and refreshing experience, ensure all your ingredients, particularly the lettuce, are nicely chilled before you start assembling.

Variations and Serving Suggestions

One of the finest qualities of this salad is its adaptability. While we cherish the classic recipe, it also provides a wonderful foundation for you to get creative.

• To Make it Vegetarian: Simply leave out the salami. You could add another tin of chickpeas, some finely diced cucumber, or chopped sun-dried tomatoes to make it more substantial.
• Try a Different Protein: This salad is absolutely delicious with leftover shredded chicken. For a truly tasty twist, try adding pieces of our Bacon Brown Sugar Chicken Tenders. Diced turkey or even thin strips of prosciutto would also work wonderfully.
• Add More Vegetables: Don’t hesitate to toss in other finely chopped veg. Cucumber, red onion (soaked in cold water for 10 minutes to soften its bite), or even some tangy pepperoncini peppers are all fantastic additions.

We adore serving this salad as a light main meal, accompanied by some warm, crusty garlic bread to soak up every last drop of the dressing. It also serves as a sophisticated side dish for grilled chicken, fish, or a hearty main like our Cheeseburger Lasagna Recipe for a truly decadent feast.

Frequently Asked Questions

Conclusion

So there you have it—our guide to recreating the world-renowned La Scala Chopped Salad in your own home. This recipe is a perfect example of how simple, high-quality ingredients, prepared with a little care, can result in something truly special. It’s more than just a salad; it’s a piece of Hollywood culinary history, a perfectly balanced dish, and a recipe that is sure to delight everyone at your table. We truly hope you adore its crunchy, savoury, and zesty charm as much as we do.

If you make this recipe, we would be delighted to hear about it! Please leave a comment and a rating below. For your next sweet treat, may we suggest our utterly indulgent Peach Crumb Cheesecake? Happy cooking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 head of romaine lettuce, finely chopped
• 1/2 head of iceberg lettuce, finely chopped
• 400g tin of chickpeas, drained and rinsed
• 120g Italian dry salami, julienned or finely diced
• 150g mozzarella cheese, shredded or finely diced
• 1/2 cup (80g) Pecorino Romano cheese, finely grated, for serving
• For the Vinaigrette:
• 120ml extra virgin olive oil
• 60ml red wine vinegar
• 2 teaspoons dry mustard powder
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 50g Pecorino Romano cheese, finely grated

Instructions

1. Make the Vinaigrette: In a jar, combine olive oil, red wine vinegar, dry mustard, salt, and pepper. Shake well until emulsified. Add the 50g of Pecorino cheese and shake again.
2. Marinate Chickpeas: Place chickpeas in a small bowl and toss with 2 tablespoons of the vinaigrette. Let sit for at least 10 minutes.
3. Chop Ingredients: Thoroughly wash, dry, and finely chop the romaine and iceberg lettuce. Finely dice or julienne the salami and mozzarella to a similar size as the lettuce.
4. Assemble: In a very large bowl, combine the chopped lettuces, salami, mozzarella, and the marinated chickpeas (with their dressing).
5. Dress and Serve: Pour over half of the remaining vinaigrette and toss well to coat everything evenly. Add more dressing if desired. Serve immediately, garnished generously with the remaining Pecorino cheese.

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