Why This Viral Salad Made The Cut
Throughout my blogging career, I have seen plenty of recipes go viral, but when I try them in my own kitchen, most fail to deliver.
So far, in the world of viral celebrity-originated salads, only one has deserved the hype for me: the Jennifer Aniston Salad. But after eating this chopped salad for over two weeks, I decided that it deserved a spot on the blog.
The most important thing to know about this recipe is that the chop is the heart of it. Evenly chopped, small pieces mean every forkful has a little bit of every ingredient.
I will walk you through every detail so yours tastes just like the one served in La Scala Beverly Hills.
La Scala Salad Ingredient Notes
This famous chopped salad recipe uses a short list of ingredients, but what gives it that restaurant-style texture is the prep.
Below are a few helpful notes on the ingredients that need guidance. The ingredients not mentioned below are straightforward. You can find the full ingredient list and exact measurements in the recipe card.
For the salad:
Romaine and iceberg lettuce: The original recipe uses romaine and iceberg about half and half, so you get romaine flavor and iceberg crunch.
After washing, dry them well using a salad spinner. If you do not have one, spread them on a kitchen towel and pat dry with another towel. Dry lettuce keeps the dressing from getting watered down and helps it stick.
Alternatively, you can buy pre-washed romaine and iceberg lettuce from the store to skip the washing step.
Dry-cured salami: La Scala salad calls for julienned Italian salami that holds its shape in the dressing without going soft and soggy, unlike sandwich salami or other deli lunch meats.
Look for a hard, dry-cured salami, usually sold whole or as a small log, often found near the specialty cheeses at the store. If it is hard to find, you can also use pepperoni and cut it into matchsticks.
Shredded mozzarella cheese: Use a block of regular mozzarella (also called low-moisture mozzarella) instead of the fresh mozzarella packed in water. I shred it myself, but you can also use pre-shredded to save time.
For the dressing:
Pecorino Romano: It sounds fancy, but Pecorino Romano is a salty, sharp Italian cheese similar to Parmesan cheese. It has a distinctive savory taste that, to me, is what makes the dressing so good. Still, if you cannot find it, you can substitute with Parmesan.
Dijon mustard: The original La Scala dressing uses dry mustard, which is essentially ground mustard seeds. But I use Dijon because I always have some in my pantry.
To stay true to the original recipe, swap the Dijon mustard for ½ teaspoon dry mustard, then taste and adjust as needed.
Garlic (optional): I list garlic as optional because the original recipe does not use it. After testing this recipe many times and hearing from readers who have made it, I decided to add it to the dressing because I like the dressing better with it.
How to Make La Scala Chopped Salad
Chopping the lettuce and salami takes the most time. After that, the dressing and assembly take a few minutes.
Here are the step-by-step instructions:
Step 1 – Chop the greens and salami: Finely chop the romaine and iceberg lettuce into ½-inch pieces so they are easier to eat and give the dressing plenty of surface to cling to.
Cut the salami into thin matchsticks, about ⅛ inch (3 mm) thick.
Place finely chopped greens, salami, chickpeas, and shredded mozzarella in a large bowl and set aside.
Step 2 – Make the La Scala dressing: In a small bowl, whisk the extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper. Stir in the Pecorino Romano, then taste and adjust the seasoning if needed.
Alternatively, put all the dressing ingredients in a jar with a tight-fitting lid and shake until creamy.
Step 3 – Add the dressing and toss: Pour the dressing over the salad and toss until evenly distributed throughout.
Pro tip: Dress the salad right before serving, since the lettuce wilts as it sits in the dressing.
Step 4 – Serve: Garnish the salad with more Pecorino Romano and enjoy.
The Story Behind La Scala Salad
Did you know this viral chopped salad recipe has actually been around for decades?
Restaurateur Jean Leon invented the salad and served it at his Beverly Hills restaurant, La Scala, in the 1950s. It became so popular that the Los Angeles Times published the recipe in 1989, and that is where my version begins.
La Scala Chopped Salad with Salami (Famous Recipe)
Ingredients
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
- 1 clove garlic, * minced
- 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
Instructions
- Place iceberg lettuce, romaine, chickpeas, Italian salami, and mozzarella cheese in a large salad bowl. Set it aside.
- To make the dressing, whisk together olive oil, garlic, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the Pecorino Romano.
- Drizzle the dressing over the salad. Give it a toss.
- Serve with more pecorino romano on top.
Video
Notes
- 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 in the fridge for up to 2-3 days.
- Store: If you have leftovers, store the rest of the salad in an airtight container in the fridge for up to 1-2 days. However, keep in mind that it will continue to wilt as it sits.
- * Garlic: The original La Scala salad does not use garlic, but after hearing from readers and making it many more times myself, I think it is a great addition. Feel free to skip it if you want to stick to the original recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t beat a nice, cool salad in hot weather, and this one has been on my rotation for the last couple of years. It’s easy to make, very tasty and satisfying.
I am so happy to hear that Leslie. Thanks for coming by and taking the time to leave a review.
Made this with a few changes. Subbed mozz for fontina, added purple onions and voila! It was perfect, dressing almost tasted Greek using the dry mustard instead of dijon
Hi Jaime, love those swaps! And yes, dry mustard does give it a slightly different flavor profile. So glad it worked out perfectly for you!
Made this for dinner last evening. Followed the recipe, but did add a little garlic to the dressing and also added chopped chicken breast for a little more protein… YUMMO!!! Will be making this often this summer.
You never disappoint… thank you!!!
Hi Gee,
So glad you enjoyed it! Garlic in the dressing and chicken on top sounds like a perfect combination. Thank you for the kind words!
Loved this! It was the perfect lunch salad that felt healthy with a fun addition of what I’d normally consider sandwich ingredients (mozzarella and salami). Thank you for sharing!!
For sure! I am thrilled to hear that you liked it Christina.
Great salad…however I made to much …I had to refrigerate the prepared salad
Hope it holds for another day..
It should. Glad you liked it Judith.
It must be me. I followed it exactly and it was bland and yucky. I made it for a salad contest at work. Needless to say I didn’t win. It needs garlic at the very least. I was so excited to make it was a big let down. My husband feels the same way.
Update: my 24 year old daughter just ate it (before I was going to pitch it) and loved it. Go figure!!
Hello Jana,
I am sorry to hear you didn’t like it.
I would agree with you on the garlic. When I make it for ourselves I usually add some, which is why I included it as an ingredient in the optional ingredients section. I didn’t want to change the original La Scala recipe to stay true to it.
The good thing about all of my recipes is that you can taste as you make it and adjust it according to your tastebuds.
I hope this helps. Thanks for coming by and sharing your honest opinion.
It’s simple but I can’t stop eating this salad. If made exactly as the recipe it serves well as a main dish (I serve quartered boiled eggs on the side for my “salad is not a dinner” husband). I have made salad dressing thousands of times but this one is special.
Ha ha.. I totally feel you. I am happy to hear that you like it Donna. Thanks for coming by and taking the time to review the recipe.
Salad was good but dressing needs work. Mustard was too overpowering in the dressing. I added honey to cut the acidic flavor and it was better. I’ll make again but with spicy brown mustard but half the amount and adding honey.
Thanks for your input Moira. I like the idea of using spicy brown mustard.
I thought it needed a little sweetness, too. I’m adding honey next time.
Apparently I forgot to hit “send” earlier.
I wrote that in the early ’70’s I worked at Jax in Beverly Hills. Does anyone remember this boutique patronized by many of the young Hollywood set like Lauren Hutton and Liza Minelli? For special lunches I’d go to La Scala for “Chopped Salad”. A charming young French African sous chef would make my Chopped Salad and help me practice my pitiful French. He also made the salad for us at the Daisy Club owned by Jack Hanson, owner of Jax. Those were the days!! Spotting your “La Scala” version of this refreshing and filling salad brought back great memories of a wonderful B.H. era.
What a story! Thanks for sharing this insight with us Michele.
Good to know. Thanks for the suggestion.
I remember all those things! It was a chic small town in those days! Sad they are gone, however, I still enjoy La Scala! It’s an iconic staple! I never realized The Daisy was owned by Jack Hansen! Thank you for that tidbit! Rangoon Racket Club, Fiorucci,Right-bank Clothing too! All so great and stylish… I am a clothing designer and often offer an ode to Jax items. Gingham slacks were the best! Thanks for sharing!