SALADS

Iconic La Scala Salad (Salad Whisperer Style)

Iconic La Scala Salad (Salad Whisperer Style)

Iconic La Scala Salad (Salad Whisperer Style)

Recipe by thesal28_wpCourse: Salads
Servings

2

servings

This chopped salad originates from the famous La Scala Italian restaurant in Beverly Hills, California. Popularized by the Kardashians, it is known for its finely chopped ingredients and typically includes chopped lettuce, salami, shredded mozzarella, chickpeas, tomatoes, and a tangy vinaigrette.

Of course, I had to put my spin on it, crisping up the salami first to add a little textural intrigue, swapping fresh mozzarella for the shredded, and chopping the chickpeas so they don’t sink to the bottom of the bowl. I also added in some artichoke hearts for extra heft. Aside from being a show stopper, this is a salad you cannot stop eating. As I write this, I am contemplating running out to buy all the ingredients so I can make it again for lunch!

A note on the dressing; it is a departure from my typical dressings which use a 1:2 ratio of acid to oil. Here, I used a 1:1 ratio, which is more acidic than I typically enjoy, however it works in this salad because of the richness of the mozzarella and salami, and the addition of the Parmesan or Pecorino to the dressing.

Ingredients

  • 1 tbsp honey

  • 4 tsp Dijon mustard

  • 4 tbsp white balsamic vinegar (you could also use red wine vinegar or regular balsamic)

  • 4 tbsp extra virgin olive oil

  • 1/4 tsp Italian seasoning

  • 1/4 tsp granulated garlic

  • 2 tbsp grated Parmesan or Pecorino cheese, plus extra for garnish

  • freshly ground black pepper

  • 12 pieces of thinly sliced salami (I typically use soppressata, or Calabrian salami, which is a little spicier)

  • 1 romaine lettuce heart, chopped

  • 1 small head of iceberg lettuce, chopped

  • 1 pint cherry tomatoes

  • 1 cup artichoke hearts (I use the ones sold in a brine rather than oil)

  • 1 cup chickpeas, drained and rinsed

  • 1/4 of a small red onion

  • 8 oz. small fresh mozzarella balls (I prefer the ones called “ciliegine”)

Directions

  • Preheat oven to 375° (F). Prepare the dressing by whisking together the honey, Dijon mustard and vinegar. Slowly whisk in the extra virgin olive oil. Add the Italian seasoning, garlic and 2 tbsp grated Parmesan or Pecorino cheese. Add a smidge of black pepper and set aside.
  • Arrange the salami in a single layer on a parchment paper covered sheet pan. Bake for 8 minutes, then remove from oven and flip each piece of salami. Return pan to oven for another 4-6 minutes (different brands will require different cook times due to varying thinness). Remove the crispy salami from the pan immediately and place on a paper towel lined plate.
  • Halve the tomatoes and cut the mozzarella into coin shaped pieces. Chop the chickpeas coarsely, which will prevent them from sinking to the bottom of your salad. Coarsely chop the artichoke hearts. Thinly slice your preferred amount of red onion.
  • In a large bowl, combine the romaine lettuce, iceberg lettuce, tomatoes, artichoke hearts, chickpeas, mozzarella and red onion. Add a few tablespoons of the dressing and toss. Crumble the crispy salami on top. Add more dressing and garnish with extra Parmesan/Pecorino cheese, if desired.

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