The famous La Scala Chopped Salad is a legendary dish that’s been gracing tables since the 1950s, originating in Beverly Hills. Made popular again by celebrities, this salad blends fresh, crunchy veggies with a zesty vinaigrette, offering a delightful balance of textures and flavors. This refreshing chopped salad is more than just a viral sensation—it’s a recipe that’s beloved for its simplicity and satisfying taste.
Why You’ll Love This Recipe:
- The combination of crisp lettuce and rich cheese makes it both hearty and light.
- It’s low-carb, packed with flavor, and adaptable for different dietary preferences.
- Perfect for a quick lunch, side dish, or even as part of a dinner spread.
- It’s easy to customize with your favorite veggies or proteins.
Ingredients You’ll Need:
For the Dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard
- ½ teaspoon kosher salt and pepper
- ⅓ cup grated Pecorino Romano or Parmesan cheese
For the Salad:
- 1 head iceberg lettuce, shredded
- 1 head romaine lettuce, shredded
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 4 oz turkey ham, thinly sliced
- 2 cups shredded mozzarella cheese
How to Make La Scala Chopped Salad:
- Prepare the Dressing: In a small bowl or jar, combine olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper. Whisk well or shake until smooth. Add grated Pecorino Romano or Parmesan cheese and mix thoroughly.
- Assemble the Salad: In a large bowl, toss together the shredded iceberg lettuce, romaine, chickpeas, turkey ham, and mozzarella.
- Combine: Pour the dressing over the salad and toss until everything is evenly coated.
- Serve: Serve immediately for the freshest crunch, or store the salad and dressing separately if you’re making it ahead.
Cooking Tips:
- For the crispiest lettuce, soak it in ice water for a few minutes before assembling the salad.
- Quality ingredients make all the difference, so opt for fresh cheese and high-quality turkey ham.
Helpful Tips:
- Make it Vegetarian: Simply leave out the turkey ham or substitute with a plant-based alternative.
- Boost Flavor: Add red onions, bell peppers, or even sun-dried tomatoes for extra depth.
Details:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Tossing
- Cuisine: American/Italian
- Diet: Vegetarian option available
Notes:
- To store, keep the salad and dressing in separate containers in the fridge for up to 2 days to maintain crispness.
- This salad is versatile—top it with grilled chicken or fish for added protein.
Nutritional Information (Per Serving):
- Calories: 371
- Carbohydrates: 13.8g
- Protein: 24.7g
- Fat: 24.7g
- Fiber: 4.6g
Frequently Asked Questions:
Can I use different greens?
Yes! You can swap iceberg and romaine for spinach, arugula, or a spring mix.
How long does the dressing last?
The dressing will keep for up to a week in the fridge.
Storage Instructions:
- Refrigerate: Store salad and dressing separately for up to 2 days. Toss together just before serving.
Related Recipes:
Conclusion:
The La Scala Chopped Salad is a timeless recipe that’s quick, easy, and adaptable. Whether you’re a fan of its viral fame or just looking for a fresh, crunchy salad, this recipe delivers bold, satisfying flavors every time.
PrintLa Scala Chopped Salad (Modified Version)
Description
The famous La Scala Chopped Salad is a legendary dish that’s been gracing tables since the 1950s, originating in Beverly Hills. Made popular again by celebrities, this salad blends fresh, crunchy veggies with a zesty vinaigrette, offering a delightful balance of textures and flavors. This refreshing chopped salad is more than just a viral sensation—it’s a recipe that’s beloved for its simplicity and satisfying taste.
Ingredients
For the Dressing:
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard
- ½ teaspoon kosher salt and pepper
- ⅓ cup grated Pecorino Romano or Parmesan cheese
For the Salad:
- 1 head iceberg lettuce, shredded
- 1 head romaine lettuce, shredded
- 1 (15-ounce) can of chickpeas, rinsed and drained
- 4 oz turkey ham, thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
- Prepare the Dressing: In a small bowl or jar, combine olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper. Whisk well or shake until smooth. Add grated Pecorino Romano or Parmesan cheese and mix thoroughly.
- Assemble the Salad: In a large bowl, toss together the shredded iceberg lettuce, romaine, chickpeas, turkey ham, and mozzarella.
- Combine: Pour the dressing over the salad and toss until everything is evenly coated.
- Serve: Serve immediately for the freshest crunch, or store the salad and dressing separately if you’re making it ahead.
Notes
- To store, keep the salad and dressing in separate containers in the fridge for up to 2 days to maintain crispness.
- This salad is versatile—top it with grilled chicken or fish for added protein.