Classic La Scala Chopped Salad: Easy Healthy Recipe (Print Version)

Famous La Scala Chopped Salad: Your easy & healthy recipe for restaurant flavor at home. Fresh, quick, and satisfying!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian (optional if no salami)

# Ingredients:

→ Crisp Greens & Veggies

01 - 1 head romaine lettuce, finely chopped
02 - ½ head iceberg lettuce, finely chopped
03 - 1 (15-ounce) can garbanzo beans, rinsed and drained
04 - ½ cup fresh basil, finely chopped

→ Savory Add-ins

05 - 4 ounces salami, thinly sliced and finely diced
06 - 4 ounces fresh mozzarella cheese, finely diced or shredded

→ The Iconic Dressing

07 - ¼ cup red wine vinegar
08 - ½ cup extra virgin olive oil
09 - 1 teaspoon Dijon mustard
10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon black pepper, or to taste

→ Finishing Touches

12 - ¼ cup freshly grated Parmesan cheese

# Instructions:

01 - First things first, let's get those greens and veggies ready for your La Scala Chopped Salad. Grab your romaine and iceberg lettuce, give them a good wash, and then, this is the crucial part, chop them up finely. We're talking small, bite-sized pieces here, not big, floppy leaves. I usually aim for about half-inch squares. Then, drain and rinse those garbanzo beans like your life depends on it. Nobody wants extra bean liquid in their beautiful salad! Dry everything thoroughly – soggy salad is a no-go, hon. This step can feel a bit tedious, but it's what makes the La Scala Chopped Salad truly shine.
02 - Now for the fun part of building your La Scala Chopped Salad! In a large bowl, combine your finely chopped romaine and iceberg lettuce. Add the rinsed garbanzo beans, the thinly sliced salami (I like to stack a few slices and then chop them into little matchsticks), and the diced mozzarella cheese. I remember one time I got a little too excited and just threw everything in without a thought, and the salami ended up in one giant clump. Oops! Take your time to distribute everything evenly. You want every spoonful of this La Scala Chopped Salad to have a bit of everything.
03 - Time for the magic, the dressing that ties this whole La Scala Chopped Salad together! In a small bowl or a jar with a tight-fitting lid, whisk together the red wine vinegar, olive oil, Dijon mustard, and a good pinch of salt and black pepper. I always add a tiny bit more Dijon than the recipe calls for because I love that extra zing! Taste it, adjust it. Does it need more tang? More salt? This is where you make it your own. If you’re using a jar, just shake, shake, shake until it's emulsified and looks slightly creamy. It should smell wonderfully tangy and a little peppery!
04 - Pour that glorious dressing over your assembled La Scala Chopped Salad. Now, grab two big spoons or salad tongs and get to tossing! This isn't a gentle stir, folks; you want to make sure every single piece of lettuce, every garbanzo bean, every bit of salami and cheese is coated in that delicious dressing. I always make a bit of a mess doing this, with a stray piece of lettuce flying out, but it’s worth it. Toss until it’s perfectly uniform. This step is crucial for the overall flavor experience of the La Scala Chopped Salad.
05 - Once your La Scala Chopped Salad is beautifully tossed, it’s time to add the final touches. Sprinkle generously with freshly grated Parmesan cheese and the chopped fresh basil. I mean, really sprinkle it! The basil adds such a fresh, fragrant lift. Give it one last gentle toss to incorporate those fresh herbs and cheese. Don't overmix here; you just want to combine them. This La Scala Chopped Salad is best served immediately, when everything is at its crispest and the dressing is perfectly coating every bite. It looks so vibrant and inviting, doesn't it?
06 - And there you have it! Your very own, homemade La Scala Chopped Salad. Take a moment to admire your handiwork. It should look colorful, fresh, and utterly irresistible. The smell of the basil and the tangy dressing is just wonderful. Serve it up in big bowls, grab a fork, and dig in. This La Scala Chopped Salad is so satisfying, whether you're having it for lunch or as a light dinner. It’s such a triumph when you pull off a restaurant-quality dish right in your own kitchen. Congrats, chef!

# Notes:

01 - Always dry your lettuce thoroughly after washing; soggy greens make for a sad salad.
02 - Don't dress the entire salad until right before serving, or it'll get limp—a mistake I've made too many times!
03 - Chop everything uniformly small; that's the secret to getting a bit of everything in each bite.
04 - A simple crusty baguette is my favorite side to soak up any extra dressing!

# Tools You'll Need:

01 - Large mixing bowl
02 - whisk
03 - sharp knife
04 - cutting board

# Nutrition Facts (Per Serving):

Calories: 350-450
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 15-20g

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