Make the viral La Scala chopped salad of Beverly Hills restaurant. This is an easy chopped salad recipe loaded with salami, marinated artichokes, and chickpeas and tossed with a delicious tangy dressing.
1can (15 ounces)chickpeas,or garbanzo beans, rinsed and drained
1headiceberg lettuce,finely chopped
1headromaine lettuce,finely chopped
8ouncesmarinated artichoke hearts,quartered
4ouncesItalian salami,julienned
1½cupsshredded mozzarella cheese
Instructions
Make the dressing by whisking together the olive oil, red wine vinegar, dijon mustard, salt, pepper, and grated parmesan cheese.
Put the drained chickpeas in a bowl and pour half of the dressing over them; set aside.
In a salad bowl, combine the chopped lettuce, artichoke hearts, salami, and shredded mozzarella cheese. Toss with the remaining dressing.
Add the garbanzo beans, include the dressing, and toss again until completely combined.
Top with a sprinkle of grated parmesan and serve.
Notes
Meat Choices: Swap Italian salami with pepperoni, any other salami type, prosciutto, or try chopped bacon.
Artichoke Hearts: I am not sure if artichoke hearts are included in the original recipe, but I do use them in mine.
Boost Protein: Turn it into a main dish by adding grilled chicken or salmon.
Veggie Variations: Enhance with seasonal veggies like roasted peppers, tomatoes, radicchio, radishes, or asparagus.
Cheese Swaps: Replace mozzarella with cheddar, provolone, or fresh mozzarella balls.
Antipasto Touch: Add olives, pepperoncini, and sun-dried or cherry tomatoes for an antipasto vibe.
Vegetarian Option: Ditch the salami for roasted mushrooms.
Marinate Chickpeas: Let the chickpeas sit in the dressing to soften.
Meal Prep Tips: Prep the La Scala salad 2 to 3 days ahead, but keep the ingredients and dressing separately in the fridge to avoid sogginess. Assemble when ready.
Storage: This salad is best when served immediately. If you want to serve it later, do not combine the dressing with the remaining ingredients until you are ready to serve.