La Scala's 1956 Beverly Hills chopped salad uses a specific knife technique that creates uniform 1/4-inch pieces for perfect fork distribution.
La Scala Chopped Salad
Dive into a vibrant La Scala Chopped Salad that captures the essence of Italian deli delights! This refreshing mix features crispy romaine, savory salami, and briny olives, all tossed in a zesty vinaigrette for an explosion of flavor. Perfect for a light lunch or a stunning side dish at your next gathering!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- one head of chopped iceberg lettuce
- a quarter cup of thinly sliced red onions (60 ml)
- a good crack of pepper
🥛Dairy & Eggs(2)
- a cup of mozzarella shredded (240 ml)
- about a quarter cup of Parmesan cheese (60 ml)
🫙Pantry Staples(2)
- one 19 ounce can of chickpeas drained and rinsed (539 g)
- one third of a cup of extra virgin olive oil (79.2 ml)
🧂Spices & Seasonings(1)
- a good pinch of salt
🍯Sauces & Condiments(2)
- two teaspoons of Dijon mustard (10 ml)
- a quarter cup of red wine vinegar (60 ml)
📦Other(1)
- one cup of sliced salami (240 ml)
👨🍳 Instructions
- 1
Into a bowl, add one head of chopped iceberg lettuce, one cup of sliced salami, one 19 ounce can of chickpeas drained and rinsed, a cup of mozzarella shredded, and a quarter cup of thinly sliced red onions.
- 2
Into a mason jar, add one third of a cup of extra virgin olive oil, a quarter cup of red wine vinegar, two teaspoons of Dijon mustard, a good pinch of salt, a good crack of pepper, and about a quarter cup of Parmesan cheese. Mix that together.
- 3
Pour the dressing over the salad and give it a toss.
💡 Pro Tips
- ✓Chop iceberg lettuce into precise 1/4-inch pieces because uniform size ensures even dressing distribution and prevents soggy leaves from over-dressed smaller pieces.technique1/4-inch pieces
- ✓Drain and rinse chickpeas under cold water for 30 seconds to remove excess sodium and starch that would make the dressing cloudy and overly thick.ingredient30 seconds
- ✓Use a 3:1 oil-to-vinegar ratio (1/3 cup oil to 1/4 cup vinegar) in mason jar dressing because shaking creates a temporary emulsion that coats ingredients better than whisked dressing.technique3:1 ratio
- ✓Slice red onions paper-thin using a mandoline at 1/16-inch setting, then soak in ice water for 10 minutes to reduce sulfur compounds that overpower delicate ingredients.ingredient1/16-inch, 10 minutes
- ✓Add dressing immediately before serving because iceberg lettuce releases water within 15 minutes of contact with acid, diluting flavors and creating a watery bottom.timing15 minutes
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
La Scala's 1956 Beverly Hills chopped salad uses a specific knife technique that creates uniform 1/4-inch pieces for perfect fork distribution.
La Scala Chopped Salad
Dive into a vibrant La Scala Chopped Salad that captures the essence of Italian deli delights! This refreshing mix features crispy romaine, savory salami, and briny olives, all tossed in a zesty vinaigrette for an explosion of flavor. Perfect for a light lunch or a stunning side dish at your next gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- one head of chopped iceberg lettuce
- a quarter cup of thinly sliced red onions (60 ml)
- a good crack of pepper
🥛Dairy & Eggs(2)
- a cup of mozzarella shredded (240 ml)
- about a quarter cup of Parmesan cheese (60 ml)
🫙Pantry Staples(2)
- one 19 ounce can of chickpeas drained and rinsed (539 g)
- one third of a cup of extra virgin olive oil (79.2 ml)
🧂Spices & Seasonings(1)
- a good pinch of salt
🍯Sauces & Condiments(2)
- two teaspoons of Dijon mustard (10 ml)
- a quarter cup of red wine vinegar (60 ml)
📦Other(1)
- one cup of sliced salami (240 ml)
👨🍳 Instructions
- 1
Into a bowl, add one head of chopped iceberg lettuce, one cup of sliced salami, one 19 ounce can of chickpeas drained and rinsed, a cup of mozzarella shredded, and a quarter cup of thinly sliced red onions.
- 2
Into a mason jar, add one third of a cup of extra virgin olive oil, a quarter cup of red wine vinegar, two teaspoons of Dijon mustard, a good pinch of salt, a good crack of pepper, and about a quarter cup of Parmesan cheese. Mix that together.
- 3
Pour the dressing over the salad and give it a toss.
💡 Pro Tips
- ✓Chop iceberg lettuce into precise 1/4-inch pieces because uniform size ensures even dressing distribution and prevents soggy leaves from over-dressed smaller pieces.technique1/4-inch pieces
- ✓Drain and rinse chickpeas under cold water for 30 seconds to remove excess sodium and starch that would make the dressing cloudy and overly thick.ingredient30 seconds
- ✓Use a 3:1 oil-to-vinegar ratio (1/3 cup oil to 1/4 cup vinegar) in mason jar dressing because shaking creates a temporary emulsion that coats ingredients better than whisked dressing.technique3:1 ratio
- ✓Slice red onions paper-thin using a mandoline at 1/16-inch setting, then soak in ice water for 10 minutes to reduce sulfur compounds that overpower delicate ingredients.ingredient1/16-inch, 10 minutes
- ✓Add dressing immediately before serving because iceberg lettuce releases water within 15 minutes of contact with acid, diluting flavors and creating a watery bottom.timing15 minutes