Go Back

Classic La Scala Chopped Salad

La Scala chopped salad combines finely chopped iceberg and romaine with Italian salami, mozzarella, and chickpeas. A tangy red wine vinaigrette coats every bite, and the salad is served right away for a crisp, evenly dressed texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Italian
Calories: 445
Ingredients Method Notes

Ingredients
  

For the dressing
  • 0.25 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.33 cup extra-virgin olive oil
  • 2 tbsp Parmesan cheese finely grated
For the salad
  • 1 iceberg lettuce small head, cored and finely chopped
  • 1 romaine lettuce small head, trimmed and finely chopped
  • 8 oz Italian salami finely diced
  • 8 oz low-moisture mozzarella finely diced
  • 1 can (15 oz) chickpeas drained and rinsed

Method
 

Make the dressing
  1. In a small bowl, whisk together the red wine vinegar, Dijon mustard, dried oregano, kosher salt, and black pepper.
  2. Slowly whisk in the extra-virgin olive oil until combined.
  3. Whisk in the finely grated Parmesan cheese.
Chop and toss the salad
  1. Combine the iceberg lettuce, romaine lettuce, Italian salami, low-moisture mozzarella, and chickpeas in a large salad bowl.
  2. Pour the dressing over the salad.
  3. Toss well to coat evenly.
  4. Serve right away.

Notes

For the crispest salad, toss it with the dressing just before serving. Store leftovers in the refrigerator for up to 1 day; store the dressing separately for up to 3 days. Freezer: no. For a vegetarian variation, replace the salami with additional chickpeas.