The BEST La Scala Chopped Salad Recipe
If you’ve ever dined at La Scala in Beverly Hills, you know their famous Italian chopped salad isn’t just a salad—it’s a phenomenon. This copycat recipe recreates every craveable bite, from the finely shredded romaine and iceberg to the zesty garlicky vinaigrette and creamy chickpeas. Whether you’re meal prepping lunch or serving a crowd, this finely chopped salad delivers the kind of flavor that keeps people coming back for seconds. This viral salad recipe is a go-to for summer lunches, dinner parties, or when you want to impress with something fresh and iconic.
Servings: 4 -6
Ingredients
- Vinaigrette:
- ½ cup unrefined cold-pressed extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons dry mustard powder
- 1 medium clove garlic minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper or to taste
- ½ cup grated Parmesan cheese
- White bean hummus:
- 2 15- oz cans white beans drained and rinsed (about 3 ¼ cups beans)
- ⅓ cup tahini
- 3 garlic cloves smashed
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon sea salt
- ¼ cup ice water
- Salad:
- 1 head iceberg lettuce finely chopped
- 1 head Romaine finely chopped
- 1/4 pound Italian salami julienned or roasted turkey, chopped
- 1/4 pound mozzarella or provolone cheese shredded
- Additional add-ins that work well: shaved red onion diced cucumber, diced tomato, olives
Instructions
- Make the dressing by combining all vinaigrette ingredients in a bowl or screw top jar until emulsified. Makes about 1 cup.
- In a food processor, blend the white beans until it forms a paste. Add tahini, garlic, lemon juice, and salt and process until combined. Add the ice water and blend until completely smooth. Taste for seasoning.
- Spread the white bean hummus over a platter or shallow bowl.
- In a large bowl, toss the salad ingredients with enough dressing to coat lightly and mound over the hummus.