If you are a food lover and you have been to Los Angeles, then you have probably heard of the La Scala chopped salad. My husband and several friends have been to La Scala and are obsessed with this salad. I have never been to La Scala but have had a similar chopped salad from California Pizza. I think CPK copied the La Scala salad for their restaurant. Most recently, myself, friends, and some family members have been trying to perfect this salad. I, of course, think mine is the best :).
History of the La Scala salad
It was at La Scala where restauranteur Jean Leon would feed his famous celebrity friends the “chopped” salad. Natalie Wood is credited with having the idea to chop the salad. Customers would come to dine before an event and wear their evening gowns and tuxedos and complain that the lettuce was too hard to eat.
La Scala was the first restaurant to label the salad as a chopped salad and print it on a menu. La Scala serves about 400 salads a day.
Here is the recipe. I know you will make this more than once. It is soooo good!!
- 2 heads of romaine and iceberg lettuce, chopped.
- 1/2 cup salami, julienned
- 1/2 cup fresh mozzarella, chopped
- 2 cups garbanzo beans (chickpeas), drained
- Large black pitted olives (1 to garnish each salad)
- For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp mustard powder
- Salt and fresh ground pepper to taste
- 2 tbsp grated Parmesan, grated
Start by making the dressing without the parmesan. Use 2 tbsp of the cheese-free dressing to marinate the beans for 30 mins. Combine the cheese with the rest of the dressing (shake in a jar) and set aside. 2
Once the beans are marinated, mix all the all the ingredients other than the beans, and toss with the dressing.3
Use a small bowl as a mold. Put a portion of the beans into the bottom of the bowl, and then add the rest of the salad on top. Press the salad down into the bowl and invert a plate over the top. Flip over and turn the salad out onto the plate. Top with a large olive.