Name: La Scala–Style Chopped Salad
Total time: PLACEHOLDER
Ingredients: ⅓ cup grated Parmesan cheese; ¼ cup red wine vinegar; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1 teaspoon table salt; ½ teaspoon pepper; ¼ cup extra-virgin olive oil; 1 (15-ounce) can chickpeas, rinsed; 12 ounces romaine lettuce hearts, cut into ½-inch pieces (4 cups); 6 ounces iceberg lettuce, cut into ½-inch pieces (2 cups); 4 ounces salami, cut into matchsticks; 4 ounces whole-milk block mozzarella cheese, shredded (1 cup)

Why This Recipe Works

Chopped salads are packed with complementary ingredients for a balanced dish. Restaurateur Jean Leon’s chopped salad from Beverly Hills’ La Scala is memorable for its simplicity in ingredients with complex flavors. Our version, inspired by La Scala’s, featured marinated chickpeas, salami, and mozzarella cheese. Romaine lettuce provided a mild base with a pleasant crunch and sweet flavor. The dressing was bold—equal parts oil and acid, with Parmesan, garlic, and Dijon to bring it all together.

Instructions

Whisk Parmesan, vinegar, mustard, garlic, salt, and pepper in large bowl until smooth. Whisking constantly, drizzle in oil until evenly combined. Stir in chickpeas and let sit at room temperature until flavors meld, about 30 minutes.

Add romaine, iceberg, salami, and mozzarella to bowl with chickpeas and toss to combine. Season with salt and pepper to taste. Serve.