La Scala Chopped Salad

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La Scala Chopped Salad is the viral chopped salad with crisp lettuce, salty salami, mozzarella, chickpeas, and tangy Leon Dressing.

Recipe adapted only slightly from the La Scala Chopped Salad recipe shared by the LA Times.

Prep Time25

Total Time25

Course: Salad

Cuisine: American

Keyword: La Scala Chopped Salad

Servings: servings, as a side

Author: Chelsea Lords

Cost: $14.21

Ingredients

4 cups finely chopped iceberg lettuce
4 cups finely chopped Romaine lettuce
1 cup julienned Italian salami
1 cup Freshly shredded mozzarella cheese
1 (15.5-ounce) can chickpeas drain, rinse, & pat dry

Leon Dressing

1/3 cup olive oil best quality you can!
2 tablespoons red wine vinegar
1 teaspoon dry mustard powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese see note 1

US - Metric

Instructions

Dry Lettuce: If the lettuces need washing, wash them first, then dry very well. Wet lettuce will water down the dressing and throw off the whole salad.
Make Dressing: Combine all dressing ingredients in a wide-mouth mason jar. Seal and shake well.
Assemble Salad: Add iceberg lettuce, Romaine, salami, and mozzarella to a large bowl.
Dress Salad: Shake dressing again before using. Pour dressing over only the portion of salad you’ll eat right away.
Add Chickpeas: Add chickpeas to the empty dressing jar, seal, and shake to coat them in the leftover dressing clinging to the jar. Add chickpeas to the salad.
Toss & Serve: Toss well and enjoy right away. This salad does not sit well once dressed.

Notes

Note 1: Use good refrigerated grated Parmesan, not the shelf-stable kind. Shelf-stable Parmesan can make the dressing too salty and throw off the flavor.

Storage: Dress only what you’ll eat right away. Store the salad ingredients and Leon Dressing separately in the fridge. Shake or whisk the dressing well before using. If the dressing solidifies, that’s totally normal. Let it sit at room temperature for 15–20 minutes, then shake well.

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