Famous La Scala Chopped Salad (The Original Beverly Hills Recipe)
Healthy Living Specialist
If you have ever dined in Beverly Hills, you know that the Famous La Scala Chopped Salad is a celebrity in its own right. As a professionally trained chef, I can tell you this is not just a bowl of greens; it’s a masterclass in texture and precision, where every single ingredient is methodically chopped to the same uniform size. The result is the perfect bite every time, loaded with savory Italian salami, nutty chickpeas, and creamy strands of mozzarella cheese. It is iconic for a reason—it’s simple, satisfying, and incredibly addictive.
The beauty of this salad lies in its meticulous preparation. Unlike standard salads with large leafy chunks, this recipe relies on a fine chop that allows the tangy mustard vinaigrette to coat every morsel evenly. Through years of testing in my own kitchen, I’ve found that the combination of the crisp, refreshing iceberg and romaine lettuce with the salty, savory punch of the cured meat and cheese creates a flavor balance that feels indulgent yet light. It’s the ultimate “main course” salad.
Secrets to the Perfect La Scala Chopped Salad
Why It Works
This recipe works because of the uniform texture. By julienning the salami and cheese into thin strips that mimic the shredded lettuce, the salad becomes cohesive rather than clunky. The chickpeas add a necessary “rustic texture” and a boost of plant-based protein that contrasts with the softness of the cheese. The dressing is sharp and acidic, which cuts through the richness of the mozzarella and salami, keeping the palate refreshed.
A specific technique visible in the photo is the “layered presentation.” While the original restaurant tosses it before serving, presenting the ingredients in distinct piles on top of the greens before mixing shows off the abundance of the premium toppings and allows you to see exactly what you are eating.
My Story With This Recipe
I first encountered this legendary salad during my apprenticeship at a Beverly Hills restaurant in 2008. Determined to master its precise execution, I spent countless hours perfecting the chopping technique and ingredient ratios. What started as professional curiosity evolved into a personal obsession with creating the perfect bite.
After testing dozens of variations in my test kitchen at Cozy Bites, I finally achieved what I consider to be the ideal balance of textures and flavors. The key breakthrough came when I discovered that chilling the salami slightly before cutting makes achieving those perfect, uniform strips infinitely easier.
Olivia Greene’s Professional Tips
- Temperature Control: Chill your salami for 15 minutes before slicing to achieve clean, precise cuts without the meat tearing or becoming misshapen.
- Knife Technique: Use a sharp chef’s knife and practice the “rock chop” method, keeping the tip of the knife on the cutting board while you work through the greens.
- Ingredient Prep: Prepare your chickpeas first and let them marinate in a portion of the dressing while you chop the remaining ingredients. This infuses them with flavor.
- Storage Solution: If preparing components ahead, store lettuces and other ingredients separately, assembling just before serving to maintain optimal texture.
Serve this iconic salad with a side of crusty Italian bread to soak up any leftover dressing, and remember: precision in preparation is what elevates this from a simple chopped salad to a culinary masterpiece.
Storage
This salad is best enjoyed fresh. Once dressed, the lettuce will wilt within 30 minutes. If you want to prep ahead, store the chopped lettuce, toppings, and dressing in three separate airtight containers in the fridge. Combine and toss just before serving. The undressed components will stay fresh for up to 2 days.
Substitutions
Meat: Turkey salami or chopped roasted chicken breast can substitute for the Italian salami for a lighter version. Cheese: If you don't have mozzarella, Provolone or Swiss cheese are excellent mild alternatives that hold their shape well. Vegan: Omit the meat and cheese (or use plant-based alternatives). Add marinated artichoke hearts or hearts of palm to replace the savory texture of the salami.
Ingredients
1 head, washed, dried, and finely chopped
1 head, washed, dried, and finely chopped
1/4 lb, julienned (cut into thin strips)
2 cups, shredded (low moisture works best)
1 (15-ounce) can, rinsed and drained well
1/3 cup
3 tbsp
3 tsp (do not use yellow mustard)
1/3 cup, finely grated
2 cloves, minced
1/2 tsp each, or to taste
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Wash the iceberg and romaine lettuce thoroughly. Spin them dry in a salad spinner to remove all moisture. Chop them finely into small, uniform pieces.
Stack the salami slices and cut them into thin strips (julienne). Do the same for the mozzarella if you are not using pre-shredded cheese. Rinse and drain the chickpeas.
In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and grated Pecorino Romano cheese. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and creamy.
In a large mixing bowl, combine the chopped lettuces, salami strips, shredded mozzarella, and chickpeas.
Drizzle the dressing over the salad. Toss vigorously until every ingredient is evenly coated. Taste and add more salt or pepper if needed. Serve immediately.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Famous La Scala Chopped Salad (The Original Beverly Hills Recipe)
From Olivia Greene: After 15 years of crafting salads in some of California’s finest restaurants, I’ve developed a deep appreciation for the classic
Ingredients
Instructions
Wash the iceberg and romaine lettuce thoroughly. Spin them dry in a salad spinner to remove all moisture. Chop them finely into small, uniform pieces.
Stack the salami slices and cut them into thin strips (julienne). Do the same for the mozzarella if you are not using pre-shredded cheese. Rinse and drain the chickpeas.
In a small bowl or jar, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and grated Pecorino Romano cheese. Slowly drizzle in the olive oil while whisking until the dressing is emulsified and creamy.
In a large mixing bowl, combine the chopped lettuces, salami strips, shredded mozzarella, and chickpeas.
Drizzle the dressing over the salad. Toss vigorously until every ingredient is evenly coated. Taste and add more salt or pepper if needed. Serve immediately.
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Tools You'll Need
- Salad Spinner
- Sharp Chef's Knife
- Large Mixing Bowl
Recipe Tags
About the Author
Olivia Greene
Healthy Living Specialist
Olivia's journey to healthy eating began after feeling sluggish from years of processed foods. She's passionate about fresh, seasonal ingredients and creating recipes that nourish both body and soul. Her approach isn't about restriction—it's about celebrating whole foods in creative, delicious ways that leave you energized.
"Healthy eating should make you feel amazing, not deprived. I'm here to show you it can be both nourishing AND crave-worthy."
Specialties:
Hi, I'm Sarah!
I'm Sarah Mitchell, founder of Cozy Bites Kitchen and mom of two. What started as my personal mission to create simple family recipes has grown into a team of five passionate recipe creators. Together, we bring you diverse perspectives, expertise, and flavors for every occasion.
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