Famous Scala Salad

There's something magical about a properly prepared chopped salad – finding that perfect balance where crisp elements, salty bits, and tangy dressing completely wrap around each small morsel. La Scala's signature chopped salad hasn't become famous without good reason. Since 1956, this Beverly Hills favorite has been serving up their iconic creation, still drawing celebrities and food lovers who crave that special combination that transforms simple ingredients into something truly outstanding.

After tasting this salad at the restaurant some time ago, I wanted to make it myself, and through plenty of experiments, I've found that tiny details actually count. When I served my perfected version to guests recently, a friend who regularly dines at La Scala couldn't spot any difference from the original.

Essential Components and Buying Tips

• Lettuce: Mix romaine with iceberg for perfect texture. Look for fresh, vibrant leaves.
• Italian Salami: Grab premium, well-aged salami such as soppressata or Genoa. Slicing it yourself creates better texture.
• Chickpeas: Drain them thoroughly and pat completely dry to avoid watering down your salad.
• Cheese: Firm mozzarella provides creaminess, while the Pecorino Romano in your dressing adds wonderful savory flavor.

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The olive oil you pick will greatly affect your final result. I've found that extra virgin olive oil with fruity undertones works much better than peppery varieties for this particular dressing.

Detailed Cooking Instructions

Blend 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. Rest it aside while you handle other components.

Master The Cutting:

Wash and dry 1/2 head iceberg and 1 small head romaine. Slice into thin strips, then chop thoroughly into small, consistent pieces.

Prep Protein And Dairy:

Dice 6 ounces of salami and 8 ounces of mozzarella into tiny 1/4-inch cubes for even distribution.

Ready The Beans:

Drain and wash 1 can (15 ounces) of chickpeas. Dry them fully with paper towels to remove moisture.

Combine Everything:

In a large bowl, toss your diced lettuce, cubed salami, mozzarella, and chickpeas.

Pour The Dressing:

Give your dressing another shake and drizzle about two-thirds over the mixture. Gently toss to cover all ingredients. Add more if needed.

Serve Immediately:

Transfer to chilled plates and top with extra grated Pecorino Romano if desired.

I figured out the proper proportions after several failed attempts. My early versions had excessive lettuce compared to other ingredients, missing that ideal ratio La Scala achieves so perfectly. Once I boosted the amounts of those yummy components, the salad transformed from merely decent to absolutely incredible.

I took this salad to a summer cookout where someone who 'hated all salads' tried it just to be nice. The delicious combination and satisfying crunch completely changed his mind – he asked for the recipe before leaving and later mentioned he now makes it weekly. That's the impact of serving something truly exceptional like La Scala's creation.

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Frequently Asked Questions

→ What makes this Scala salad so unique?

Its mix of thinly sliced lettuce, flavorful salami, protein-packed chickpeas, and mozzarella is unbeatable. The kick from Pecorino Romano in the dressing seals the deal.

→ Any ways to make a vegetarian version?

Totally! Leave out the salami and bulk it up with your favorite veggies—try sliced cucumber, peppers, or fresh tomatoes for a hearty twist.

→ How finely should I chop the lettuce?

Go for super-thin slices, around 1/4 inch wide, so everything mixes evenly and the dressing coats each bite beautifully.

→ What can I use instead of salami?

Switch it up with Genoa, soppressata, or pepperoni. Even ham or prosciutto works, but the flavors will slightly shift.

→ Can I prep parts of this salad beforehand?

Absolutely! Shred the lettuce a couple of days ahead and store it with a paper towel in a sealed container. Dressing lasts up to 5 days refrigerated. Chop the salami, but don’t toss it together till you’re ready to dig in.