La Scala Salad Recipe

I’ve always believed a salad should be substantial enough to stand on its own as a meal, not just a side dish. This La Scala salad recipe delivers exactly that, combining a satisfying mix of crunchy lettuce, savory beef salami, and creamy provolone with a vibrant, smoky roasted pepper vinaigrette. This version takes the famous chopped salad from Beverly Hills and upgrades it with a dressing that is both unique and easy to prepare. It’s a healthy eating solution and a high-protein meal that’s simple enough for a busy weeknight but impressive enough for company.

Ingredients

• 1 large head (450 g / 1 lb) romaine lettuce, finely chopped
  This provides the crisp base for the salad. Ensure it is thoroughly washed and dried before chopping to prevent a watery result.
• 1 small head (225 g / 0.5 lb) iceberg lettuce, finely chopped
  Adds extra crunch and a refreshing taste. The combination of romaine and iceberg gives the best texture, so avoid swapping for just one type.
• 170 g (6 oz) beef salami, finely diced
  Adds savory flavor and protein to make the salad hearty. Look for a good quality beef salami; finely dicing ensures every bite gets some flavor.
• 170 g (6 oz) provolone cheese (microbial rennet), finely diced
  Provides a soft, mild, and salty balance to the salami. Ensure the provolone is full fat and diced small for even distribution throughout the salad; Monterey Jack cheese is a great alternative if you want a sharper flavor.
• 1 can (425 g / 15 oz) chickpeas, rinsed and well-drained
  Adds plant-based protein and fiber. Rinsing removes excess sodium and starch, ensuring a clean flavor.
• 250 g (8.8 oz) cherry tomatoes, halved or quartered
  Provides bursts of acidity and sweetness. Quartering them allows the dressing to permeate better than just halving them.
• 200 g (7 oz) jarred roasted red peppers, drained
  The core ingredient for the smoky vinaigrette base. Use good quality jarred peppers (not in oil) and ensure they are well drained to avoid excess liquid in the dressing.
• 2 cloves garlic, peeled
  Provides sharp and aromatic flavor to the vinaigrette. Fresh garlic is best; do not substitute garlic powder.
• 60 ml (1/4 cup) apple cider vinegar
  The primary source of acidity to balance the dressing. You can use white wine vinegar as a substitute for a similar result.
• 120 ml (1/2 cup) extra virgin olive oil
  Used to create the smooth, emulsified texture of the dressing. Use a high-quality oil since it’s a primary flavor component.
• 15 ml (1 tablespoon) stone-ground mustard
  Acts as an emulsifier to bind the dressing ingredients. The stone-ground texture adds a slightly rustic feel to the dressing; Dijon mustard can be used in a pinch.
• 5 ml (1 teaspoon) smoked paprika
  Adds the unique smoky flavor to the vinaigrette. Do not substitute regular paprika; the smoked version is essential for this recipe’s flavor profile.
• 10 ml (2 teaspoons) maple syrup
  Balances the acidity of the vinegar and adds a touch of sweetness. You can substitute honey, but maple syrup pairs especially well with the smoky flavor.
• 2.5 ml (1/2 teaspoon) fine sea salt, plus more to taste
  Seasons the dressing and enhances all other flavors. Adjust according to personal preference after initial mixing.
• 1 ml (1/4 teaspoon) freshly ground black pepper, plus more to taste
  Adds a subtle heat and spice. Freshly ground pepper provides more aroma than pre-ground pepper.
• 15 g (1/2 oz) fresh flat-leaf parsley, finely chopped, for garnish
  Adds a vibrant, fresh finishing touch. Garnish only just before serving for best appearance and flavor.

Instructions

Here’s how to prepare this delicious la scala salad recipe with a smoky twist in under 20 minutes, perfect for easy dinner ideas.

1. Prepare the salad base
   Wash and finely chop both romaine and iceberg lettuce. Dice the beef salami and provolone cheese into small, uniform cubes (approximately 1 cm / 0.4 inch). Halve or quarter the cherry tomatoes, depending on their size, and rinse and thoroughly drain the canned chickpeas. Combine all these prepared salad ingredients in a large mixing bowl.
2. Make the Smoky Roasted Pepper Vinaigrette
   In a high-speed blender, combine the drained roasted red peppers, peeled garlic cloves, apple cider vinegar, stone-ground mustard, smoked paprika, maple syrup, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy. With the blender running on low speed, slowly drizzle in the extra virgin olive oil until the vinaigrette is fully emulsified and has a thick, glossy consistency. If the vinaigrette looks thin, check that you are adding the oil very slowly; if it breaks, add a tablespoon of cold water while re-blending to help it re-emulsify.
3. Dress and toss the salad
   Pour approximately three-quarters of the prepared vinaigrette over the chopped salad ingredients in the large mixing bowl. Using tongs, gently toss the salad until all components are evenly coated with the vibrant orange-red dressing. Taste a small portion and adjust seasonings with additional salt or pepper if desired. This la scala salad recipe is best tossed right before serving to maintain the lettuce crunch.
4. Plate and garnish for serving
   Divide the dressed salad among individual shallow, wide white or light-colored bowls to allow the colorful ingredients to stand out. Drizzle the remaining vinaigrette artfully over the top of each portion, creating glossy, rich streaks and allowing a small pool to collect at the base. Finish by sprinkling generously with the finely chopped fresh flat-leaf parsley, providing a vibrant green contrast against the dressing and salad components; serve immediately.

Make-Ahead Tips for Easy Meal Prep

This La Scala salad recipe is perfect for easy meal prep. To prevent a soggy salad, prepare all components separately up to 24 hours in advance. The chopped romaine and iceberg lettuce, diced beef salami, provolone, chickpeas, and tomatoes can all be stored together in an airtight container in the refrigerator. Ensure everything is completely dry before storage.

The Smoky Roasted Pepper Vinaigrette should be stored separately in its own container; it will last up to 3 days. Shake well before use. Combine the dressing and salad ingredients just before serving for the best texture.

Ingredient Swaps and Healthy Variations

This La Scala salad recipe is highly customizable. Here are some simple variations to suit different preferences and dietary needs for healthy eating:

• Make it vegetarian: Easily swap the beef salami for vegetarian pepperoni or skip it altogether and add extra chickpeas and olives for more texture and a high-protein vegetarian option.
• Cheese alternatives: Provolone can be swapped for Monterey Jack or white cheddar for a sharper flavor. For dairy-free, use a dairy-free provolone alternative.
• Different proteins: For a lighter option, use smoked turkey breast instead of salami or add grilled chicken breast.
• Dietary adjustments: Use honey or agave nectar instead of maple syrup, or omit the sweetener entirely for a less sweet dressing, ideal for a low-carb meal.

FAQs

How long does la scala salad last in the fridge?

If tossed with dressing, it should be eaten within a few hours to prevent the lettuce from wilting. If stored separately (lettuce/toppings and dressing), it lasts up to 24 hours. The dressing itself lasts up to 3 days when chilled.

Can I use a different vinegar in the dressing?

Yes, white wine vinegar or red wine vinegar work well. The apple cider vinegar provides a slightly fruitier flavor that complements the red peppers in this particular la scala salad recipe. Use what you have in the pantry.

Why did my dressing not get thick/emulsify?

The key is to add the oil very slowly while blending. If you add it too fast, the ingredients will separate. Ensure all ingredients are at room temperature. A personal tip I use when making this la scala salad recipe is to make sure I am drizzling the oil in a thin stream directly into the vortex while blending to create a stable emulsion.

Is this salad gluten-free?

Yes, as long as you confirm that the beef salami and provolone cheese do not contain hidden gluten ingredients. It’s important to read labels, especially on processed meats, to ensure it meets dietary requirements.

Can I add different vegetables or toppings to this recipe?

Absolutely. Diced cucumber, green olives, or thinly sliced red onion would be excellent additions. This makes a great family-friendly meal that can be customized to everyone’s preferences.

Can I make this dressing without a blender?

It’s difficult to get the smooth, creamy consistency without a blender or high-speed food processor, as the roasted peppers need to be thoroughly pureed. You could try mashing the peppers and whisking vigorously for a rustic texture, but it won’t be as smooth.

What should I serve with this salad?

Because it’s so hearty and protein-rich, this salad works well as a light main course. If serving alongside a main, pair it with simple grilled chicken or garlic bread. This la scala salad recipe is filling enough on its own for quick meals.

Conclusion

This La Scala salad recipe brings a restaurant-quality, full-meal experience right to your home kitchen with minimal effort, making for easy dinner ideas. The smoky roasted pepper vinaigrette is the secret weapon that makes this version truly special and crave-worthy.

Pin this recipe for future meal planning and share it with friends who love a good hearty salad!

la scala salad recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Harper Lane
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: General

Print Recipe

Pin Recipe

Description

This La Scala salad recipe combines crunchy romaine and iceberg lettuce with savory beef salami, creamy provolone cheese, and chickpeas in a vibrant, smoky roasted pepper vinaigrette. It’s a satisfying, high-protein meal perfect for a quick dinner or special occasion.

---

Ingredients

Scale 1x2x3x

• 1 large head romaine lettuce, finely chopped (450 g)
• 1 small head iceberg lettuce, finely chopped (225 g)
• 170 g beef salami, finely diced
• 170 g provolone cheese, finely diced
• 1 can chickpeas, rinsed and well-drained (425 g)
• 250 g cherry tomatoes, halved or quartered
• 1 jar roasted red peppers, drained (200 g)
• 2 cloves garlic, peeled
• 60 ml apple cider vinegar
• 120 ml extra virgin olive oil
• 15 ml stone-ground mustard
• 5 ml smoked paprika
• 10 ml maple syrup
• 2.5 ml fine sea salt, plus more to taste
• 1 ml freshly ground black pepper, plus more to taste
• 15 g fresh flat-leaf parsley, finely chopped, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Salad Base: Wash and finely chop the romaine and iceberg lettuce. Dice the beef salami and provolone cheese into small, uniform cubes (approximately 1 cm). Halve or quarter the cherry tomatoes, and rinse and thoroughly drain the canned chickpeas. Combine all these prepared ingredients in a large mixing bowl.
2. Make the Smoky Roasted Pepper Vinaigrette: In a high-speed blender, combine the drained roasted red peppers, peeled garlic cloves, apple cider vinegar, stone-ground mustard, smoked paprika, maple syrup, salt, and black pepper. Blend on high until the mixture is completely smooth and creamy. With the blender running on low speed, slowly drizzle in the extra virgin olive oil until the vinaigrette is fully emulsified and has a thick, glossy consistency.
3. Dress and Toss the Salad: Pour approximately three-quarters of the prepared vinaigrette over the chopped salad ingredients in the large mixing bowl. Using tongs, gently toss the salad until all components are evenly coated with the dressing. Taste and adjust seasonings with additional salt or pepper if desired.
4. Plate and Garnish for Serving: Divide the dressed salad among individual wide bowls. Drizzle the remaining vinaigrette over the top of each portion. Finish by sprinkling generously with the finely chopped fresh flat-leaf parsley and serve immediately to maintain crunch.

Notes

To maintain the lettuce crunch, this salad is best tossed right before serving. If the vinaigrette breaks during blending, re-blend while adding a tablespoon of cold water to help it re-emulsify. Ensure the lettuce is thoroughly dried before chopping to prevent a watery result.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Main Course Salad
• Method: Assembly
• Cuisine: American

Nutrition

• Serving Size: 1 large portion (250 g)
• Calories: 650 calories
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 40 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 6 g
• Protein: 25 g
• Cholesterol: 80 mg