Crisp, tangy, protein-packed—and chopped super fine just like the famous original.
Ingredients (Serves 4)
Salad
- 1 large head romaine lettuce, finely chopped
- 1 cup cooked chickpeas (garbanzo beans), rinsed & drained
- ½ cup Italian salami, julienned or finely chopped
(sub turkey salami or grilled chicken if preferred) - ½ cup shredded mozzarella
- ¼ cup freshly grated Parmesan
- ¼ cup red onion, very thinly sliced
- Optional: ¼ cup pepperoncini, chopped
Classic Lemon Dressing
- ¼ cup extra-virgin olive oil
- 2½ tbsp fresh lemon juice
- 1 tsp red wine vinegar
- ½ tsp Dijon mustard
- ½ tsp sugar (just a pinch)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
1️⃣ Chop everything finely
This is key. The salad should be uniformly chopped so every bite has everything.
2️⃣ Build the salad
In a large bowl, combine:
- Romaine
- Chickpeas
- Salami
- Mozzarella
- Parmesan
- Red onion
- Pepperoncini (if using)
3️⃣ Make the dressing
Whisk all dressing ingredients until smooth and lightly emulsified.
4️⃣ Toss & coat
Pour dressing over salad and toss thoroughly until every piece is lightly coated.
5️⃣ Rest briefly & serve
Let sit 5 minutes to absorb flavor, then serve immediately.
Pro Tips (La Scala–Style)
- Chop romaine extra fine—this is what makes it iconic
- Use good-quality olive oil and freshly squeezed lemon
- Toss with your hands for the most even coating
Variations
- No pork: Use grilled chicken, turkey salami, or chickpeas only
- Low-carb: Replace chickpeas with chopped cucumber
- Spicy: Add Calabrian chili paste or chili flakes
- Extra crunch: Add finely chopped celery
Q & A
Q: Can I make this ahead of time?
Yes—prep everything and store separately. Toss with dressing right before serving.
Q: Why sugar in the dressing?
Just a pinch balances the lemon’s acidity. You won’t taste sweetness.
Q: Can I skip mozzarella?
Yes. Parmesan alone still gives great flavor.
Q: Is this salad meal-worthy?
Absolutely—thanks to protein from chickpeas and salami.