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Chef Jasper’s La Scala Salad

Chef Jasper’s La Scala Salad

The La Scala Salad originated in the 1950s at the famed La Scala in Beverly Hills, a popular hangout for Hollywood celebrities. Our family, friends with who I traveled with Italy
several times, Jean Leon, the Spanish-born restaurateur behind La Scala, created the chopped salad to cater to stars who wanted a light, healthy, and easy-to-eat meal for lunch. The salad quickly became a signature item and has remained a timeless classic. It’s easy to prepare and the perfect salad for the summertime.

Total Time
10 minutes
Difficulty
Low
Chef Jasper’s La Scala Salad

Ingredients for 4-6 Servings

  • 1 head
    iceberg lettuce, finely chopped
  • 1 head
    romaine lettuce, finely chopped
  • 1 cup
    salami, julienned
  • 1 cup
    mozzarella cheese, shredded
  • 1
    15-ounce can of garbanzo beans, drained (optional)
  • 1 tbsp
    Dijon mustard
  • 1/4 cup
    red wine vinegar
  • 1/2 cup
    olive oil
  • Salt and freshly ground black pepper to taste

Total Time

  • Preparation Time
    10 minutes
  • Cooking Time
    10 minutes

Method

  1. In a small bowl, whisk together the Dijon mustard and red wine vinegar until smooth.
  2. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with salt and pepper to taste.
  3. In a large salad bowl, combine the chopped iceberg and romaine lettuces, salami, mozzarella, and garbanzo beans. Toss thoroughly to distribute the ingredients evenly. Pour the dressing over the salad just before serving and toss again to ensure everything is well coated. Serve immediately.
Goes Great with