This now-iconic salad is said to have been created after hungry Hollywood stars asked the chef at La Scala in Beverly Hills for something easier to eat. At the time, so-called “gourmet salads” were flavorful but awkward — oversized leaves and chunky vegetables made for messy bites and constant cutting. In response, Chef Jean Leon had his kitchen finely chop all the ingredients, crafting a salad so neatly prepared that even the most glamorous diners could enjoy it gracefully, no knife required — and no conversation interrupted by runaway lettuce.
Ingredients:
- 1 head romaine lettuce, finely chopped
- ½ head iceberg lettuce, finely chopped
- 1 cup garbanzo beans (chickpeas), rinsed and drained
- ½ cup salami, finely diced (substitute with turkey or omit for vegetarian)
- ½ cup mozzarella cheese, finely shredded or diced (Provolone also works)
La Scala’s Signature Dressing:
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dry oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Instructions:
Make the dressing: Whisk together the olive oil, vinegar, mustard, oregano, salt, and pepper until emulsified. Set aside.
Prep the salad: In a large bowl, combine the chopped romaine, iceberg, garbanzo beans, salami, and cheese. Toss gently to mix evenly.
Dress & serve: Drizzle the dressing over the salad and toss again until everything is lightly coated. Taste and adjust seasoning as needed.
Tips:
Chop everything finely so it’s scoopable with a spoon or fork — that’s the signature style.
Make the dressing ahead to let the flavors meld.
This salad keeps well for a few hours in the fridge if undressed.
