La Scala-Style Chopped Salad

La Scala-Style Chopped Salad

The chopped salad with a celebrity following

La Scala is a Beverly Hills restaurant whose chopped salad has been a local favourite for decades. When members of the Kardashian family were seen ordering it on camera, the internet took over, and home versions soon filled TikTok.

Chopping everything small means every forkful gets a bit of everything: crisp lettuce, salty salami, creamy mozzarella and nutty chickpeas. It's hearty enough for dinner but still fresh enough for a warm spring afternoon. Our version leans on good deli ingredients and a zippy oregano dressing, and we suggest keeping a big bowl of it next to the barbie.

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A peppery single-estate olive oil and a good red wine vinegar make the dressing. Wild Greek oregano is far more aromatic than supermarket jars. A large wooden salad bowl and servers give you room to toss properly.

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FAQ

What is in the La Scala chopped salad?
Its core is finely chopped iceberg, salami, chickpeas and mozzarella tossed in an oregano vinaigrette.

How do I keep chopped salad from going soggy?
Dry the lettuce thoroughly and dress it right before serving.

La Scala-Style Chopped Salad

Andrew Harrington
Servings

6

Prep Time

20 minutes

Calories

411

Category

Brunch or Lunch

Meet the chopped salad that went from Beverly Hills favourite to social media star. Inspired by La Scala’s famous creation, this fresh, hearty salad packs crisp lettuce, salty salami, creamy mozzarella and chickpeas into every forkful, finished wi...

Ingredients

    Salad

    • 1 large iceberg lettuce, finely shredded
    • 150 g sliced hot or mild salami, cut into thin strips
    • 400 g can chickpeas, drained, rinsed and patted dry
    • 200 g low-moisture mozzarella, coarsely grated
    • Dressing
    • 80 ml extra virgin olive oil
    • 2 tbsp red wine vinegar
    • 1 tbsp lemon juice
    • 1 tsp Dijon mustard
    • 1 tsp dried oregano
    • 1 small garlic clove, finely grated
    • ½ tsp sea salt
    • Plenty of cracked pepper
    • Garnish
    • 30 g finely grated parmesan
    • Small basil leaves

    Directions

    1. Shake all the dressing ingredients in a jar until creamy and emulsified.
    2. Shred the lettuce as finely as you can with a sharp knife. Rinse, then dry it thoroughly in a salad spinner, because wet lettuce means a watery salad.
    3. Stack the salami slices and cut them into thin matchsticks.
    4. Combine the lettuce, salami, chickpeas and mozzarella in a large, wide bowl.
    5. Pour over two-thirds of the dressing and toss well for a full minute so it coats evenly.
    6. Taste and add the remaining dressing if needed.
    7. Finish with parmesan, basil and extra pepper. Serve immediately.
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