Famous La Scala Chopped Salad (The Original Beverly Hills Recipe)

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 seen in the photos, this is not just a bowl of greens; it’s a texture-rich masterpiece where every single ingredient is 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 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. 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.

Chef’s Tips

• The “Julienne” Chop: Don’t just dice your ingredients. Slice the salami and cheese into thin matchsticks. This helps them tangle with the lettuce ribbons, ensuring you get meat and cheese in every forkful.
• Marinate the Chickpeas: For an extra layer of flavor, toss the drained chickpeas in a tablespoon of the dressing while you chop the greens. This allows them to absorb the tangy vinaigrette rather than just being coated by it.
• Crisp Greens are Key: Since the dressing is heavy on olive oil and vinegar, wash and thoroughly dry your lettuce. If the greens are wet, the dressing will slide off, and the salad will become soggy instantly.

Serve this iconic salad with a side of crusty Italian bread to soak up any leftover dressing.