Leon eventually shared his famous salad recipe with the world, which the Los Angeles Times published in 1989. The LA Times recipe has many renditions today, so you may see it referred to as the “Beverly Hills Salad,” the “Kardashian La Scala Salad,” or even the “Kim Kardashian Salad.”
Whatever you choose to call it, celebrity salad recipes like the La Scala Salad go viral for a reason. They’re flavorful, easy to recreate, and are usually made up of wholesome ingredients. If you love to jump on the celebrity salad recipe bandwagon, you’ll also love the famous Jennifer Aniston Salad and Columbia 1905 salad.
This famous chopped salad has a truly international flavor, with Italian-inspired ingredients like pecorino romano and mozzarella. The La Scala dressing, also known as the “Leon dressing,” contains French-style ingredients like dry mustard. It may sound fancy, but chances are you already have many of the ingredients on hand. Here’s what you’ll need:
- For the salad, gather a head of iceberg lettuce, a head of romaine lettuce, a can of garbanzo beans (also known as chickpeas), Italian salami, and mozzarella cheese.
- To make the La Scala Salad dressing, you’ll need extra-virgin olive oil, red wine vinegar, dry mustard (or Dijon mustard), kosher salt, black pepper, and pecorino romano (or parmesan).
How to Make La Scala Chopped Salad Recipe?
This La Scala chickpea salad requires a little bit of chopping, as the recipe name suggests, but it’s a breeze to throw together once the prep work is done. Drizzle it with the homemade dressing, and you’ll be able to enjoy a restaurant-quality salad without having to leave your home! Here’s how to make it:
- Add salad ingredients to a bowl: Add the romaine, iceberg lettuce, chickpeas, salami, and mozzarella to a large bowl and set aside.
- Make the dressing for the chopped salad: In a small bowl, combine the salad dressing ingredients, including the extra virgin olive oil, red wine vinegar, mustard, salt, and black pepper, with a whisk. Taste and add more salt or pepper if needed. Stir in the pecorino romano.
- Add the dressing and toss: Pour the dressing over the salad and toss well to combine.
- Serve: Garnish the salad with additional cheese and serve.
What to Serve It With?
Packed with meat, cheese, and chickpeas, this chopped iceberg salad can definitely stand alone as a light lunch or dinner. If you’re craving something a bit more filling, feel free to pair it with your favorite Italian entrees. Here are some of my favorites:
- Serve it with chicken breast: Sticking to the Italian theme, serve this famous Italian chopped salad with Panko Chicken Parmesan for a 5-star meal. Or, keep things simple and whip up my juicy Greek Yogurt Chicken.
- Make it a vegetarian meal: Since this is a chopped salad with salami, you’ll want to omit the meat to make it vegetarian. Serve your now-vegetarian salad with this Easy Eggplant Involtini or classic Eggplant Pomodoro Pasta for a delicious Italian spread.
The La Scala Chopped Salad, also known as the “Beverly Hills Chopped Salad” or the “Kardashian Salad Recipe,” is an Italian salad with salami that was first served at the La Scala Boutique restaurant in Beverly Hills, CA. The simple salad combines salami, mozzarella, chickpeas, iceberg lettuce, and romaine, all topped off with a simple red wine vinaigrette.
Chef Jean Leon, a restaurateur who is the owner of the La Scala restaurant in Beverly Hills, CA, invented the La Scala Salad, also known as the “Kardashian Chopped Salad,” in the ‘50s. This salad was popular among his business and high-profile clients, such as Elizabeth Taylor, Julia Roberts, and JFK, and the restaurant is still a hot spot for celebrities today.
A recipe for chopped salad, as the name suggests, contains ingredients that have been chopped into a uniform size. The salad is usually tossed together in a dressing for an easily consumable meal with well-incorporated ingredients.
Other Famous Restaurant Salad Recipes You Might Like
Have you ever visited a restaurant and wished you could recreate a meal you had there? From the La Scala Chopped Salad in LA to the famous Eccolo Chopped Salad in New York, these yummy restaurant dishes go viral all the time. Well, thanks to the Internet, there are many viral recipes out there that you don’t need a restaurant reservation to enjoy.
Since we’re on the topic of salads, here are a few famous salad recipes to try:
- Cowboy Caviar
- Houston’s Thai Steak Salad
- Caesar Salad
- Waldorf Salad with Chicken
- Looking for more tasty, fresh, and colorful salads? Try our seasonal summer, fall, and spring recipes that you can enjoy year-round.
If you try this La Scala Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
La Scala Chopped Salad Recipe
For the Salad:
- 1 head iceberg lettuce chopped
- 1 head Romaine roughly chopped
- 1 can chickpeas aka Garbanzo beans, (15 oz) drained and rinsed
- 1/4 pound Italian salami chopped or julienned
- 1/4 pound mozzarella cheese shredded
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard or 1 teaspoon dry mustard
- ½ teaspoon Kosher Salt
- ¼ teaspoon black pepper
- 1/4 cup grated pecorino romano or Parmesan cheese- plus more as garnish
- Add salad ingredients to a bowl: Place iceberg lettuce, romaine, chickpeas, Italian salami, and mozzarella cheese in a large salad bowl. Set it aside.
- Make the dressing: To make the dressing, whisk together olive oil, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the Pecorino romano.
- Add the dressing and toss: Drizzle the dressing over the salad. Give it a toss.
- Serve: Serve with more pecorino romano on top.
- Meal prep: To prepare this salad ahead of time, chop up all the ingredients and store them in an airtight container. You can also prep the dressing in advance, but be sure to store it in a separate container (so the salad won’t get soggy). Both will keep for up to 2-3 days in the fridge.
- Store: If you have leftovers, store the rest of the salad in an airtight container in the fridge for up to 1-2 days.
- To make it vegetarian, swap salami with roasted shiitake mushrooms.
- Optional add-ins: While this salad is great by itself, you can jazz it up by adding other ingredients, such as a small jar of drained artichoke hearts, fresh tomatoes or sun-dried tomatoes, cherry tomatoes, or roasted red bell peppers. I also love to add a minced clove of garlic to the chopped salad dressing for extra flavor. Feel free to get creative and use what you have on hand.