La Scala is a restaurant in Beverly Hills, Ca. that is famous for their chopped salad. The ingredients are yummy and so so easy to make. It’s like eating an Italian Hero in salad form and what’s wrong with that?
It is full of delicious ingredients — lettuce, garbanzo beans/chick peas , cheese and salami and the vinaigrette is savory and perfect. It’s an old school recipe from the 50’s that still holds up by today’s standards. The best part of this salad is you can substitute and add whatever you like I always add tomatoes, if you don’t like salami or pepperoni use turkey or chicken, cucumbers would be good, pickles or artichokes instead of garbanzo beans, some banana peppers or olives and of course romaine instead of iceberg or combine the two. I love a good chopped salad and love iceberg as the base just be sure and chop up good so there are pieces in every bite. I like the salad as is but feel free to experiment. It’s basic and very simple and rumor has it that it’s Kim Kardashian’s fav salad but honestly this salad has been around for around 60 years.
this is what I used
1 head iceberg lettuce finely chopped
1/4 lb. Italian salami , thinly sliced — julienned or just chop it
1 cup shredded mozzarella cheese
1 can chick peas/garbanzo beans ,rinsed and well drained
1/3 cup olive oil – EVVO extra virgin olive oil always
1/4 cup red wine vinegar
2 tsp. dijon mustard
1/2 tsp. kosher salt and freshly ground black pepper ( around 1/4 tsp.) a few good grinds of the pepper mill
1/4 cup grated parmesan or pecorino romano
I used a glass measuring cup to make salad dressing because I wasn’t dressing whole salad for the two of us. I have 1/2 the salad left over for tomorrow and was storing dressing and salad . If salad is dressed it will wilt and I don’t like it like that. So I dressed our salad separately . This salad will serve 4 nicely.
Combine the oil, vinegar, mustard , salt and pepper with a small whisk if you have one . Add in the cheese and continue to whisk. If no whisk a fork will do.
Dressing will last a few days in fridge and I will eat the salad again for lunch tomorrow so that’s just perfect!