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Famous La Scala Chopped Salad Recipe

Famous La Scala chopped salad with finely chopped iceberg and romaine, tossed with diced salami, mozzarella, garbanzo beans, and a tangy red wine vinaigrette. The crisp chopped texture and quick homemade dressing make it taste restaurant-style.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Lunch
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 iceberg lettuce finely chopped
  • 1 romaine lettuce finely chopped
  • 0.5 cup salami diced
  • 0.5 cup mozzarella cheese diced
  • 1 cup garbanzo beans drained
  • 0.25 cup Parmesan cheese grated
  • 0.33 cup red wine vinegar
  • 0.67 cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • Salt and pepper to taste

Method
 

Chop and combine
  1. Finely chop the iceberg lettuce and romaine lettuce and place in a large bowl, using very small pieces for the signature chopped texture.
  2. Add the diced salami, diced mozzarella, and drained garbanzo beans to the bowl.
Make the vinaigrette
  1. Whisk together the red wine vinegar, olive oil, Dijon mustard, dried oregano, salt, and pepper until the dressing looks evenly blended.
Dress and serve
  1. Pour the vinaigrette over the salad and toss well to combine so every chopped bite is coated.
  2. Top with grated Parmesan cheese right before serving to keep the lettuce crisp.

Notes

Chop the lettuce very finely for the signature La Scala texture, then toss with dressing only right before serving to keep everything crisp. Store assembled salad (without dressing if possible) in the refrigerator up to 2 days; for best texture, keep dressing separate. Freezing is not recommended. For a gluten-free option, use your Dijon mustard brand that is labeled gluten-free, while everything else in this recipe is naturally gluten-free.