La Scala's 1956 chopped salad uses a secret ratio: ingredients must be diced to exactly 1/4-inch cubes or the texture fails completely.
La Scala Chopped Salad
Dive into a vibrant La Scala Chopped Salad that brings all the zesty goodness of a classic Italian sub straight to your plate—without the carbs! Packed with crisp romaine, tangy pepperoncini, and savory salami, this salad is a delightful crunch in every bite. Toss it all together with a drizzle of zesty vinaigrette for a refreshing meal that’s as satisfying as it is colorful!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- one head of shredded iceberg lettuce
- one red onion thinly sliced
🥛Dairy & Eggs(2)
- one cup of mozzarella cheese (240 ml)
- a quarter cup of Parmesan cheese (60 ml)
🫙Pantry Staples(2)
- one can of chickpeas drained and rinsed
- a third a cup of extra virgin olive oil (79.2 ml)
🧂Spices & Seasonings(2)
- a pinch of black pepper
- a 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
In a bowl, add one head of shredded iceberg lettuce, one cup of sliced salami, one can of chickpeas drained and rinsed, one cup of mozzarella cheese, and one red onion thinly sliced.
- 2
For the dressing, in a mason jar, add a quarter cup of red wine vinegar, a third a cup of extra virgin olive oil, two teaspoons of Dijon mustard, a pinch of salt, a pinch of black pepper, and a quarter cup of Parmesan cheese. Pour that over the salad, mix well, and add a little bit of extra Parmesan cheese and a couple cracks of black pepper.
💡 Pro Tips
- ✓Chill your salad bowl and plates in the refrigerator for 15-20 minutes before assembling to keep the lettuce crisp longer, as cold surfaces slow enzymatic browning and moisture loss.equipment15-20 minutes
- ✓Cut your iceberg lettuce with a plastic knife or tear by hand instead of using metal, as metal oxidizes the cut edges and causes browning within 2-3 hours.technique
- ✓Salt your red onion slices and let them sit for 10 minutes, then rinse and pat dry to remove sulfur compounds that cause harsh bite and improve digestibility.timing10 minutes
- ✓Use a 3:1 oil to vinegar ratio in your dressing and shake vigorously for 30 seconds to create a proper emulsion that won't separate on the salad.technique3:1 ratio, 30 seconds
- ✓Add the Parmesan cheese to the dressing instead of just sprinkling on top because the acid in vinegar breaks down the cheese proteins, creating a creamier coating that adheres better to ingredients.ingredient
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
La Scala's 1956 chopped salad uses a secret ratio: ingredients must be diced to exactly 1/4-inch cubes or the texture fails completely.
La Scala Chopped Salad
Dive into a vibrant La Scala Chopped Salad that brings all the zesty goodness of a classic Italian sub straight to your plate—without the carbs! Packed with crisp romaine, tangy pepperoncini, and savory salami, this salad is a delightful crunch in every bite. Toss it all together with a drizzle of zesty vinaigrette for a refreshing meal that’s as satisfying as it is colorful!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- one head of shredded iceberg lettuce
- one red onion thinly sliced
🥛Dairy & Eggs(2)
- one cup of mozzarella cheese (240 ml)
- a quarter cup of Parmesan cheese (60 ml)
🫙Pantry Staples(2)
- one can of chickpeas drained and rinsed
- a third a cup of extra virgin olive oil (79.2 ml)
🧂Spices & Seasonings(2)
- a pinch of black pepper
- a 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
In a bowl, add one head of shredded iceberg lettuce, one cup of sliced salami, one can of chickpeas drained and rinsed, one cup of mozzarella cheese, and one red onion thinly sliced.
- 2
For the dressing, in a mason jar, add a quarter cup of red wine vinegar, a third a cup of extra virgin olive oil, two teaspoons of Dijon mustard, a pinch of salt, a pinch of black pepper, and a quarter cup of Parmesan cheese. Pour that over the salad, mix well, and add a little bit of extra Parmesan cheese and a couple cracks of black pepper.
💡 Pro Tips
- ✓Chill your salad bowl and plates in the refrigerator for 15-20 minutes before assembling to keep the lettuce crisp longer, as cold surfaces slow enzymatic browning and moisture loss.equipment15-20 minutes
- ✓Cut your iceberg lettuce with a plastic knife or tear by hand instead of using metal, as metal oxidizes the cut edges and causes browning within 2-3 hours.technique
- ✓Salt your red onion slices and let them sit for 10 minutes, then rinse and pat dry to remove sulfur compounds that cause harsh bite and improve digestibility.timing10 minutes
- ✓Use a 3:1 oil to vinegar ratio in your dressing and shake vigorously for 30 seconds to create a proper emulsion that won't separate on the salad.technique3:1 ratio, 30 seconds
- ✓Add the Parmesan cheese to the dressing instead of just sprinkling on top because the acid in vinegar breaks down the cheese proteins, creating a creamier coating that adheres better to ingredients.ingredient