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This homemade version of the famous Beverly Hills chopped salad brings all the glitz and taste straight to your home. The most sought-after dish from La Scala features just the right mix of crunchy lettuce, flavorful salami, soft cheese, and filling chickpeas all mixed with a tangy dressing that pulls everything together wonderfully.
I whipped up this salad for a weekend get-together with friends and they all begged me for the steps before heading home. Now it's my favorite quick but impressive dish when I want something that looks fancy but takes hardly any work.
Ingredients
- Crisp iceberg lettuce: The snappy crunch is key for that true La Scala feel. Grab heads that seem weighty compared to others
- Sliced Italian salami: Gives deep, rich taste. Pick one with good fat streaks for maximum flavor
- Grated mozzarella: Adds soft, mild taste that works against the zingy dressing. Fresh works too but squeeze out excess water
- Chickpeas: Add protein and substance. Give them a good wash to cut down on salt
- Good olive oil: Makes up the main part of our dressing. Don't skimp here as you'll taste the difference
- Wine vinegar (red): Adds punch and tang. Well-aged options taste more interesting
- Mustard (Dijon): Works as flavoring and helps mix the dressing properly
- Romano cheese (Pecorino): Gives a bold, salty kick that takes everything up a notch
Step-by-Step Instructions
- Create Your Dressing:
- Mix olive oil, wine vinegar, mustard, pepper and salt in your biggest bowl. Stir hard until it gets a bit thick and comes together smoothly. This makes the perfect coating that will stick to all your ingredients. Toss in the grated Romano and mix again so it's fully blended.
- Get Everything Ready:
- Clean and cut your lettuce into tiny squares about half an inch big. Slice the salami into skinny strips that will spread throughout the salad. Clean and drain the chickpeas well to wash away extra starch and salt. Get your mozzarella ready. Prepping everything first means you'll get an even mix of all flavors.
- Mix It All Together:
- Put all your prepped items into the bowl with your dressing. Use two big spoons or tongs to carefully toss until everything gets coated with dressing. The trick is mixing well but gently so you don't crush any ingredients. Top with a bit more Romano and some fresh black pepper before you serve it right away.
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This salad takes me back to my first time in LA when I treated myself to lunch at the actual La Scala. I wasn't sure about spending so much on just a salad, but one taste showed me why some foods really earn their famous status. I love the chickpeas most of all – they give such great texture and substance.
Make Ahead Tips
You can get this salad ready up to a day before with one key trick. Prep everything and keep all items in separate containers in your fridge. Mix up the dressing and keep that separate too. When you're ready to eat, just throw it all in a big bowl and toss it together. This way the lettuce stays crunchy while still saving you loads of time when you have guests.
Perfect Modifications
What's great about this famous salad is how you can change it while keeping its core appeal. You can swap turkey for salami if you want something lighter. If you don't eat meat, just skip it and add more chickpeas or chunks of avocado for richness. You can use non-dairy cheese if you can't have milk products. Whatever changes you make, keep everything chopped small – those tiny uniform bits give this salad its special texture and make sure you get all flavors in each bite.
Serving Suggestions
Though it works great by itself as a meal, this salad goes perfectly with some crusty bread and a glass of cool white wine for a complete dinner. For something heartier, add some thinly sliced grilled chicken on top. I prefer serving it in separate bowls rather than one big dish because the colorful mix of ingredients looks so pretty before mixing. For special occasions, try using chilled plates to keep everything extra crisp.
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After you try this popular dish, you'll be amazed at how easily something so fancy can come together in a simple salad.
Frequently Asked Questions
- → Can I prepare it ahead of time?
Yes, you can! Chop the lettuce, prep the salami, and mix the dressing the day before. Keep everything stored in separate airtight containers in your fridge. Add the dressing and toss right before serving so it stays crisp and fresh.
- → How can I make it vegetarian?
Switch the salami for roasted chickpeas, plant-based alternatives, or smoked tofu. Add flavorful veggies like bell peppers or marinated artichoke hearts. Swap Pecorino Romano with nutritional yeast or a suitable veggie cheese.
- → How small should the lettuce be chopped?
Chop iceberg lettuce into tiny, 1/4-inch bits. This keeps the texture consistent and lets every piece soak up the dressing evenly. Use a sharp knife so the pieces stay neat and the leaves don’t bruise.
- → Can I use other beans instead of garbanzos?
Absolutely. Cannellini or white kidney beans are great substitutes for a similar texture. Black or red beans bring a bolder flavor but work just as well. Just drain and rinse them first to keep the salad light.
- → What’s the secret to an authentic dressing?
The dressing’s magic lies in balancing good olive oil, red wine vinegar, and Dijon mustard for a creamy touch. Don’t skip the grated Pecorino Romano or Parmesan for that extra zing. Whisk everything until it thickens smoothly, helping it coat the salad perfectly.
- → How do I make this salad more filling?
Want to make it a full meal? Add grilled chicken, turkey, or shrimp for protein. Toss in extras like avocado, hard-boiled eggs, or cherry tomatoes. For crunch, sprinkle in toasted nuts or seeds like pine nuts or sunflower seeds.