Name: Famous La Scala Chopped Salad
Prep time: 20 min
Total time: 20 min
Yield: 6-8 servings
Ingredients: ⅓ cup extra virgin olive oil; 3 Tablespoons red grape juice vinegar; 2 cloves garlic, minced; 3 teaspoons Dijon mustard; ½ teaspoon kosher salt; ½ teaspoon black pepper; ⅓ cup grated Pecorino Romano cheese; 1 head shredded iceberg lettuce (about 5-6 cups); 1 head shredded romaine lettuce (about 4-5 cups); 1 (15-ounce) can chickpeas, drained and rinsed; ¼ lb (4 ounces) Italian beef salami, thinly sliced; 2 cups shredded mozzarella cheese

Famous La Scala Chopped Salad Recipe. Oh, that legendary salad, whispered about in hushed tones, craved by foodies everywhere. If you’ve ever wondered what makes the Famous La Scala Chopped Salad Recipe so utterly irresistible, you’re in for a treat. It’s more than just a salad; it’s an experience, a symphony of textures and tastes that dances on your palate. People adore it because it’s a masterclass in balance – crisp greens meet savory meats, creamy cheese, and that signature tangy dressing. What truly sets this Famous La Scala Chopped Salad Recipe apart is the careful selection and precise chopping of each ingredient, ensuring every single forkful delivers a perfect bite. Forget sad, wilted lettuce; this is a vibrant, satisfying meal that feels both indulgent and refreshingly healthy. Get ready to recreate a piece of culinary history in your own kitchen.

Ingredients:

⅓ cup extra virgin extract olive oil
3 Tablespoons red grape juice vinegar
2 cloves garlic, minced
3 teaspoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup grated Pecorino Romano cheese
1 head shredded iceberg lettuce (about 5-6 cups)
1 head shredded romaine lettuce (about 4-5 cups)
1 (15-ounce) can chickpeas, drained and rinsed
¼ lb (4 ounces) Italian beef beef salami, thinly sliced
2 cups shredded mozzarella cheese

Making the Famous La Scala Chopped Salad

This recipe will guide you through creating a truly iconic salad, renowned for its vibrant flavors and satisfying textures. The key to this dish lies in the balance of fresh ingredients and a perfectly crafted dressing. We’ll start by preparing our foundational elements, ensuring everything is ready for assembly.

Preparing the Salad Base

First things first, let’s get our greens ready. I like to use a combination of iceberg and romaine lettuce for this salad. Iceberg provides that wonderful crispness and volume, while romaine adds a slightly more robust texture and subtle sweetness. You want to shred both heads of lettuce thinly. A good tip here is to wash the lettuce leaves thoroughly and then dry them very well. Excess water can dilute the dressing and make the salad soggy, which is the opposite of what we want for a chopped salad. Once shredded, I usually place the lettuce in a large mixing bowl. This bowl should be big enough to comfortably toss all the ingredients without them spilling out.

Assembling the Hearty Additions

Next, we’ll introduce the substantial components that make this salad so filling and flavorful. Take your drained and rinsed chickpeas and scatter them over the shredded lettuce. These little legumes add a delightful pop of texture and a good source of fiber and protein. Then, we have the Italian beef salamialami. Thinly slbeef salamithe salami is crucial; it allows the flavors to distribute evenly throughout the salad and makes it easier to eat with a fork. I like to tear the thin slices into bite-sized pieces, which adds a rustic charm and ensures you beef salamipiece of salami in almost every forkful. Finally, the shredded mozzarella cheese brings a creamy element that complements the other ingredients beautifully. Sprinkle this generously over the lettbeef salamihickpeas, and salami.

Crafting the Tangy Vinaigrette

The dressing is where the magic truly happens for a chopped salad. In a separate small bowl or a jar with a tight-fitting lid, we’ll combine the wet ingredients. Start with the egin extracta virgin olive oil. Using a good quality olive oil will make a noticeable difference in the flavor of your dressing. To this, ared grape juiceed grape juice vinegar. The acidity of the vinegar is what will brighten up all the other flavors. Next, mince your garlic cloves very finely. You want the garlic flavor to be present but not overpowering. A microplane grater works wonderfully for this if you have one. Then, add the Dijon mustard. Dijon mustard not only adds a tangy depth but also helps to emulsify the dressing, creating a smooth and cohesive mixture. Finally, season with kosher salt and black pepper to your taste. Give it a good whisk or shake until everything is well combined and the dressing is emulsified. You should have a lovely, slightly thick vinaigrette.

Tossing and Finishing the Salad

Now for the excigin extractg part – bringing it all together! It’s important to dress the salad right before serving to maintain the crispness of the lettuce. Drizzle about half of the prepared vinaigrette over the ingredients in the large mixing bowl. Using salad tongs or two large spoons, gently toss the salad. The goal is to coat every ingredient evenly without bruising the lettuce. You want gin extractsee the dressing clinging to the ingredients. Add more dressing as needed, tasting as you go. You might not need all of the dressing, or you might prefer it a little more dressed. Once everything is nicely coated, sprinkle the grated Pecorino Romano cheese over the top. The salty, nutty notes of the Pecorino Romano provide a fantastic finishing touch. Gently toss one last time to distribute the cheese.

Serving Your Masterpiece

Serve your Famous La Scala Chopped Salad immediately. It’s perfect as a light lunch, a side dish to grilled meats, or even as a main course. The combination of textures – the crisp lettuce, the tendbeef salamickpeas, the savory salami, the creamy mozzarella, and the sharp Pecorino Romano, all bound together by that zesty vinaigrette – makes this salad an absolute showstopper. Every bite is a delightful explosion of flavor and satisfaction. Enjoy the simple yet profound deliciousness of this classic dish that has stood the test of time for good reason.

Conclusion:

There you have it – the secrets to recreating the iconic Famous La Scala Chopped Salad Recipe right in your own kitchen! This isn’t just a salad; it’s an experience, a delightful blend of textures and flavors that will tantalize your taste buds. We’ve meticulously detailed each step, from the perfectly ripe tomatoes and crisp lettuce to the essential beef salami and garbanzo beans, all brought together by that signature tangy dressing. Don’t be intimidated; this salad is surprisingly straightforward to assemble and a true crowd-pleaser. Serve it as a light yet satisfying lunch, or as an impressive appetizer for your next gathering. Experiment with the included variations to make it your own – perhaps add some grilled chicken for extra protein or a sprinkle of chili flakes for a touch of heat. We encourage you to dive in, have fun with it, and savor every delicious bite of this legendary dish!

Frequently Asked Questions:

Can I make the dressing ahead of time for the Famous La Scala Chopped Salad Recipe?

Absolutely! The dressing for the Famous La Scala Chopped Salad Recipe can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Just give it a good shake or whisk before tossing with your salad ingredients. This is a great way to save time on salad assembly.

What are some good make-ahead components for the Famous La Scala Chopped Salad Recipe?

Several elements of the Famous La Scala Chopped Salad Recipe can be prepped in advance. You can chop all of your vegetables (lettuce, tomatbeef salamialami, cheese) and store them separately in airtight containers in the refrigerator. The garbanzo beans can also be drained and rinsed ahead of time. This will significantly speed up the final assembly process, making it perfect for busy weeknights or entertaining.