La Scala Chopped Salad is crunchy, salty, tangy, and full of crisp iceberg and romaine, julienned salami, freshly shredded mozzarella, chickpeas, and the bright Leon dressing.
Author’s Notes
The Salad That Put La Scala on the Map
La Scala Chopped Salad originated at La Scala in Beverly Hills, which opened in 1956. Over the years it became a signature item and helped popularize the chopped salad style in Los Angeles. The core idea is straightforward: chop ingredients small so every bite mixes crisp lettuce with salty salami, creamy mozzarella, hearty chickpeas, and the zippy Leon dressing.
This classic has a long history, and it received renewed attention when it became known as one of Kim Kardashian’s favorites. Whatever the reason, it’s an easy salad to make at home and delivers crunch, tang, and savory balance in every forkful.
La Scala Chopped Salad Ingredients
| Ingredient | Notes |
|---|---|
| Iceberg & Romaine lettuce | Use cold, crisp heads and chop right before serving for maximum crunch. |
| Italian salami | Deli-sliced or julienned salami adds savory, salty bites throughout the salad. |
| Mozzarella cheese | Shred fresh from a block for the best texture and flavor. |
| Chickpeas (garbanzo beans) | Drain, rinse, and pat dry so they don’t water down the salad. |
| Leon Dressing | Use fresh grated Parmesan from the refrigerated section and a good-quality olive oil for best results. |
Chelsea’s Tips
Top Tips for a Crisp Chopped Salad
This version of the La Scala Chopped Salad is one of my favorites. A few simple habits make it taste restaurant-quality:
- Dry the lettuce thoroughly: Wet greens dilute the dressing and make the salad soggy. Wash, spin, and chill lettuce ahead of time if you like.
- Dress just before serving: Toss only the portion you’ll eat right away. Keep ingredients and dressing separate for meal prep.
- Chop small: The signature of a true chopped salad is tiny, even pieces so every bite includes a variety of textures and flavors.
- Serve cold: Keep everything chilled until ready to toss for the best crispness.
What To Serve With La Scala Chopped Salad
- Pizza: Pairs beautifully with simple cheese, pepperoni, or margherita pizza.
- Pasta: Great alongside baked ziti, spaghetti, lasagna, or creamy tomato pasta.
- Soup: Try it with tomato soup, minestrone, or Italian wedding soup for a comforting meal.
- Grilled Chicken: A sliced grilled chicken breast on top or on the side makes the salad more filling.
- Sandwiches: Serve with Italian subs, turkey sandwiches, paninis, or grilled cheese.
Storage
Only dress the amount you plan to eat immediately. Store the salad components and dressing separately in the refrigerator. Shake or whisk the dressing before using; if it solidifies, let it rest at room temperature 15–20 minutes and then shake well.
More Iconic Salad Recipes
Rice And Quinoa Salads
Jennifer Aniston Salad
Salads
Cobb Salad
Fruit Salads
Watergate Salad Recipe
Dinner
Waldorf Chicken Salad
La Scala Chopped Salad
Recipe adapted slightly from the La Scala recipe popularized by local sources.
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, drained, rinsed, and patted dry
- 1/3 cup olive oil (best quality you can use)
- 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 (refrigerated, not shelf-stable)
Instructions
- Dry Lettuce: If your lettuces need washing, wash them first and dry very well. Excess water will dilute the dressing and make the salad soggy.
- Make Dressing: Combine all dressing ingredients in a wide-mouth jar, seal, and shake until well blended.
- Assemble Salad: In a large bowl combine the iceberg, romaine, salami, and shredded mozzarella.
- Dress Salad: Shake dressing again before using and pour it over only the portion you plan to eat immediately.
- Add Chickpeas: Put the chickpeas into the empty dressing jar, seal, and shake to coat them in the remaining dressing. Add the dressed chickpeas to the salad.
- Toss & Serve: Toss the salad thoroughly and enjoy right away — it’s best when crisp and newly dressed.
Recipe Notes
Storage: Keep ingredients and dressing separate in the refrigerator. Shake or whisk the dressing before use. If the dressing solidifies, let it warm 15–20 minutes and shake again.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.