Name: La Scala Chopped Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: ⅓ cup extra virgin olive oil; 3 Tablespoons red wine vinegar; 2 cloves garlic, minced; 3 teaspoons Dijon mustard (or 1 teaspoon dry mustard); ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ⅓ cup grated Pecorino Romano cheese (or grated Parmesan cheese); 1 head shredded iceberg lettuce (5-6 cups); 1 head shredded romaine lettuce (4-5 cups); 1 (15-ounce) can chickpeas, drained and rinsed; ¼ lb (4 ounces) Italian salami, thinly sliced; 2 cups shredded mozzarella cheese

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Introduction

The La Scala Chopped Salad is a vibrant and satisfying dish combining crisp lettuces, savory salami, and creamy cheeses, all brought together with a tangy homemade dressing. It’s perfect as a main course or a hearty side that’s quick to prepare and full of flavor.

Ingredients

⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
3 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
½ teaspoon kosher salt and pepper
⅓ cup grated Pecorino Romano cheese (or grated Parmesan cheese)
1 head shredded iceberg lettuce (5–6 cups)
1 head shredded romaine lettuce (4–5 cups)
1 (15-ounce) can chickpeas, drained and rinsed
¼ lb (4 ounces) Italian salami, thinly sliced
2 cups shredded mozzarella cheese

Instructions

Step 1: In a small bowl or jar, combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, pepper, and grated Pecorino Romano cheese. Whisk thoroughly or seal the jar and shake until the dressing is well blended.
Step 2: In a large bowl, add the shredded iceberg and romaine lettuces, chickpeas, Italian salami, and shredded mozzarella cheese. Pour the prepared dressing over the salad and toss well to ensure everything is evenly coated.
Step 3: Serve the salad immediately to enjoy the fresh textures and flavors. If you need to store leftovers, refrigerate them as directed below.

Tips & Variations

For a vegetarian version, omit the salami and add roasted nuts or extra chickpeas for protein.
Substitute the Pecorino Romano with Parmesan for a milder cheese flavor.
Prepare the dressing in advance and refrigerate it separately for up to 3 days to save time on busy days.
For extra crunch, add diced cucumbers or bell peppers to the salad.

Storage

Store any leftover salad in an airtight container in the refrigerator for 1–2 days. To keep the lettuce crisp, it’s best to store the dressing separately and toss just before serving. Reheat is not recommended; enjoy the salad chilled or at room temperature.

How to Serve

A large white bowl filled with a mixed salad showing about three layers: the bottom layer is shredded light green lettuce, the middle layer contains beige chickpeas scattered evenly, and the top layer has thin dark red strips of cured meat mixed with shredded white cheese sprinkled all over. The salad looks fresh with a mix of soft and crunchy textures, and a dark utensil is placed on the right side inside the bowl. The bowl sits on a white marbled surface with a gray and white striped cloth partially visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce?

Yes, feel free to substitute with other sturdy lettuces like butter lettuce or kale. Just make sure to shred or chop them finely to maintain the salad’s chopped texture.

How do I make this salad vegan?

To make the salad vegan, omit the cheeses and salami. You can add vegan cheese alternatives or extra chickpeas and nuts for protein and creaminess. Also, check that the mustard used is vegan-friendly.