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The magic behind a great chopped salad lies in that perfect balance where crunchy elements, salty bits, and tangy dressing wrap around every tiny morsel. La Scala's signature chopped salad hasn't become famous by accident. Since 1956, this Beverly Hills favorite has been serving up their iconic creation, drawing celebrities and food lovers alike who crave that special combination that transforms simple ingredients into something truly memorable.
After sampling this salad at the restaurant years ago, I spent ages perfecting my version through trial and error. Those small details really count! When I served my refined version to guests recently, a friend who regularly dines at La Scala couldn't believe it wasn't straight from the restaurant kitchen.
Essential Ingredients and Shopping Tips
- Lettuce: Mix romaine with iceberg for perfect texture. Look for fresh, vibrant leaves.
- Italian Salami: Invest in quality, well-aged salami such as soppressata or Genoa. Hand-cutting creates optimal texture.
- Chickpeas: Drain thoroughly and pat dry to prevent unwanted moisture in your salad.
- Cheese: Firm mozzarella provides creaminess, while Pecorino Romano in the dressing adds savory depth.
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The olive oil you pick will drastically affect your final result. I've found that fruity extra virgin olive oil works much better than peppery varieties for this particular dressing.
Detailed Cooking Instructions
- Create Your Dressing:
- Combine 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1 small minced garlic clove, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons grated Pecorino Romano in a container. Shake vigorously for 30 seconds until smooth. Set aside while preparing other components.
- Master The Cutting Technique:
- Wash and dry 1/2 head iceberg and 1 small head romaine thoroughly. Slice into thin strips, then chop crosswise into tiny, uniform pieces.
- Prep Protein and Cheese:
- Dice 6 ounces of salami and 8 ounces of mozzarella into small 1/4-inch cubes for even distribution.
- Prepare The Chickpeas:
- Drain and rinse 1 can (15 ounces) of chickpeas. Thoroughly dry with paper towels to remove excess moisture.
- Combine Everything:
- In a large bowl, toss together your diced lettuce, cubed salami, mozzarella, and chickpeas.
- Dress The Salad:
- Give the dressing another shake and pour about two-thirds over the salad. Gently toss to ensure even coating. Add more if needed.
- Serve Immediately:
- Transfer to chilled plates and top with additional grated Pecorino Romano if desired.
I figured out the right proportions through several mistakes. My early attempts had too much lettuce compared to other ingredients, missing that ideal balance that makes La Scala's version so special. Once I upped the amount of flavorful components, the salad transformed from decent to absolutely incredible.
I took this salad to a summer cookout where one guest who 'hated all salads' tried it just to be nice. The flavorful blend and satisfying texture completely changed his mind – he asked for the recipe before leaving and later messaged me saying he now makes it weekly. That's the power of an extraordinary dish like La Scala's creation.
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Frequently Asked Questions
- → What makes this Scala mix special?
- Its standout combo of finely chopped lettuce, hearty chickpeas, mozzarella, and savory salami is unforgettable. The Pecorino Romano dressing elevates the flavor even more.
- → How do you make it vegetarian-friendly?
- Just skip the salami. Add veggies like cherry tomatoes, crunchy peppers, or cool cucumbers to make up for it.
- → How finely should I cut the lettuce?
- Chop it into super small slices, about 1/4 inch. This ensures even mixing and makes every bite delicious.
- → Can I swap salami for other meats?
- Totally. Try Genoa salami, soppressata, or even pepperoni. Ham or prosciutto offer a twist too but may change up the flavor.
- → Can I prep any parts in advance?
- Yes! You can shred lettuce a couple of days ahead (store with paper towel to stay fresh). The dressing lasts up to 5 days in the fridge. Salami can also be pre-cut. Only mix everything when ready to eat!