Name: Famous La Scala Chopped Salad Recipe-Authentic & Delicious
Prep time: 20 min
Total time: 20 min
Yield: 4-6 servings
Ingredients: ⅓ cup extra virgin olive oil; 3 Tablespoons red grape juice vinegar; 2 cloves garlic, minced; 3 teaspoons Dijon mustard; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ⅓ cup grated Pecorino Romano cheese; 1 head shredded iceberg lettuce (about 5-6 cups); 1 head shredded romaine lettuce (about 4-5 cups); 1 (15-ounce) can chickpeas, drained and rinsed; ¼ lb (4 ounces) Italian beef salami, thinly sliced; 2 cups shredded mozzarella cheese

Famous La Scala Chopped Salad Recipe is more than just a salad; it’s an experience, a legend, and for many, the ultimate culinary comfort. When you hear the name “La Scala,” you can almost taste the perfectly balanced flavors and textures that have made this dish a beloved icon. What is it about this particular salad that captures the hearts (and appetites) of so many? It’s a symphony of simple, high-quality ingredients, meticulously chopped and dressed to perfection, creating a harmonious bite every single time. People flock to it because it’s incredibly satisfying, yet surprisingly light, making it the ideal appetizer or a complete meal in itself. The subtle sweetness of the beef salami, the salty bite of the cheese, the crispness of the lettuce, all brought together by a zesty, unforgettable dressing. This Famous La Scala Chopped Salad Recipe is your ticket to recreating that iconic taste right in your own kitchen.

Ingredients:

⅓ cup extra virgin extract olive oil
3 Tablespoons red grape juice vinegar
2 cloves garlic, minced
3 teaspoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup grated Pecorino Romano cheese
1 head shredded iceberg lettuce (about 5-6 cups)
1 head shredded romaine lettuce (about 4-5 cups)
1 (15-ounce) can chickpeas, drained and rinsed
¼ lb (4 ounces) Italian beef beef salami, thinly sliced
2 cups shredded mozzarella cheese

Preparing the Dressing

Whisking the Emulsion

This dressing is the heart of a truly fantastic chopped salad, and it’s surprisingly simple to make. In a medium-sized bowl, combine the egin extracta virgin olive oil ared grape juiceed grape juice vinegar. It’s important to use good quality olive oil here, as its flavor will shine through. Next, add your minced garlic. For the best flavor, I recommend mincing your garlic cloves very finely, almost to a paste. This helps distribute the garlic flavor evenly throughout the dressing and prevents any overpowering raw garlic bites. Now, incorporate the Dijon mustard. Dijon mustard adds a lovely tang and also helps to emulsify the dressing, making it creamy and well-combined. If you don’t have Dijon mustard on hand, you can substitute it with 1 teaspoon of dry mustard powder, but be aware that the texture and intensity will be slightly different. Season generously with kosher salt and freshly ground black pepper. Don’t be shy with the salt and pepper; they are crucial for balancing the flavors of the dressing and the salad. Whisk everything together vigorously until the dressing is well emulsified. You’ll notice it will become slightly thickened and uniform in color. This emulsification is key to preventing the oil and vinegar from separating too quickly. Once whisked, stir in the grated Pecorino Romano cheese. This adds a wonderful salty, nutty depth to the dressing that is characteristic of this classic salad. Set this dressing aside. It’s best to let it sit for at least 15-20 minutes at room temperature to allow the flavors to meld beautifully.

Assembling the Chopped Salad

Building the Base Layers

Now that our dressing is ready, it’s time to assemble the salad itself. For the most authentic experience, we’re using a combination of shredded iceberg and romaine lettuce. This provides a delightful crunch from the iceberg and a slight peppery bite from the romaine. In a very large bowl, or a salad spinner if you have one, combine the shredded iceberg lettuce and shredded romaine lettuce. Make sure the lettuce is thoroughly dry after shredding. Excess water will dilute the dressing and make your salad soggy. If you washed your lettuce, be sure to spin it dry or pat it very well with paper towels. The goal is crisp, clean lettuce.

Adding the Hearty Components

Next, we introduce the protein and cheese elements that make this salad so satisfying. Add the drained and rinsed canned chickpeas to the bowl with the lettuce. Chickpeas add a lovely creamy texture and a good source of fiber. Then, layer in the thinly sliced Italian beef salamiabeef salamiThe salami provides a salty, savory richness that complements the other ingredients perfectly. For the cheese, add the shredded mozzarella cheese. The mozzarella adds a mild, milky flavor and a delightgrape juicechewiness that balances the sharper notes of the Pecorino Romano in the dressing.

Tossing and Serving

The Crucial Toss

This is perhaps the most critical step for achieving the perfect chopped salad. We want every ingredient to be coated evenly with the dressing without over-mashing the delicate greens. Pour about half of the prepared dressing over the salad ingredients in the large bowl. Using large salad tongs or two very sturdy spoons, gently toss the salad. The technique here is to lift the ingredients from the bottom and bring them to the top, allowing the dressing to coat everything. Continue tossing until you start to see a light coating of dressing on all the ingredients. Taste a piece of lettuce or a chickpea to check for seasoning. Add more dressing, a little at a time, if you feel it needs it. Remember, it’s easier to add more dressing than to take it away. You don’t want to drown the salad; just a light, even coating is ideal. The goal is to have each bite be a harmonious blend of flavors and textures.

The Final Flourish

Once you’ve tossed the salad to your liking and are happy with the distribution of dressing, it’s time to serve. You can serve the salad immediately while it’s still crisp and fresh. Some people prefer to add a little extra grated Pecorino Romano cheese on top as a garnish, which I highly recommend for an extra burst of flavor. This Famous La Scala Chopped Salad Recipe is best enjoyed when all the components are still at their peak freshness. The vibrant colors and the distinct textures obeef salamilettuce, salami, chickpeas, and cheese, all brought together by that incredible dressing, make this a truly memorable dish.

Conclusion:

And there you have it – the secrets to recreating the Famous La Scala Chopped Salad Recipe in your own kitchen! We’ve walked through each delicious step, from finely chopping the crisp lettuce to crafting that signature vinaigrette. This salad is more than just a meal; it’s an experience, perfect for a light lunch, an impressive appetizer, or a delightful side dish. Its versatility means you can easily adapt it to suit your tastes. Don’t be afraid to experiment and make it your own! Remember, the key to this salad’s success lies in the freshness of the ingredients and the precise chop. We hope you enjoy making and sharing this iconic salad. Happy chopping!

Frequently Asked Questions:

Can I make the dressing ahead of time for the Famous La Scala Chopped Salad Recipe?

Absolutely! The vinaigrette for the Famous La Scala Chopped Salad Recipe can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Give it a good whisk or shake before dressing your salad, as some separation may occur.

What other ingredients can I add to the Famous La Scala Chopped Salad Recipe?

While the classic recipe is divine, feel free to personalize your Famous La Scala Chopped Salad Recipe. Cooked chicken breast, shrimp, or even chickpeas can add extra protein. For more vegetables, consider adding thinly sliced bell peppers, cucumbers, or even a sprinkle of chili flakes for a bit of heat.