The Chef

Restaurants

Meals

Drinks

Restaurants›ZZ & Simone's›La Scala Chopped Salad Recipe

La Scala Chopped Salad Recipe

Name: ZZ & Simone's La Scala Chopped SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups iceberg lettuce; 1 cups mixed salumi (pepperoni, soppressata, capocollo), well-drained and julienned; 1 cups fresh mozzarella, small bocconcini or ciliegine, halved; 3 pieces marinated artichoke hearts, quartered; 1 cups sundried tomatoes in oil, drained and thinly sliced; 1 cups canned chickpeas (garbanzo beans), rinsed and drained; 0.25 cups red onion, very thinly sliced; 8 leaves fresh basil leaves, chiffonade; 2 tbsp parsley, chopped; 0.5 tsp black pepper; 0.5 tsp sea salt; 0.5 cups extra-virgin olive oil; 3 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 clove garlic, finely minced; 1 tsp dried oregano; 0.5 tsp dried basil; 1 tsp honey; 0.25 tsp crushed red pepper flakes; 2 tbsp grated Parmesan or Pecorino (optional); 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by ZZ & Simone's

Time20m

Serves4

iceberg, salumi, mozzarella, artichokes, sundried tomatoes, chickpeas, zz's house italian dressing

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

1 1/2 cups iceberg lettuce

1 cups mixed salumi (pepperoni, soppressata, capocollo), well-drained and julienned

1 cups fresh mozzarella, small bocconcini or ciliegine, halved

3 pieces marinated artichoke hearts, quartered

1 cups sundried tomatoes in oil, drained and thinly sliced

1 cups canned chickpeas (garbanzo beans), rinsed and drained

1/4 cups red onion, very thinly sliced

8 leaves fresh basil leaves, chiffonade

2 tbsp parsley, chopped

1/2 tsp black pepper

1/2 tsp sea salt

ZZ's House Italian Dressing

1/2 cups extra-virgin olive oil

3 tbsp red wine vinegar

1 tbsp fresh lemon juice

1 tsp Dijon mustard

1 clove garlic, finely minced

1 tsp Dried oregano

1/2 tsp dried basil

1 tsp Honey

1/4 tsp Crushed red pepper flakes

2 tbsp grated Parmesan or Pecorino (optional)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare lettuce

Core the iceberg, discard the core, and finely chop the leaves into small, bite-sized pieces (chopped salad style). Rinse in cold water if desired and spin dry in a salad spinner to remove excess moisture.

Prep salumi

If whole slices, stack and roll the salumi then slice into thin 1/4-inch ribbons (julienne). If pre-cut, ensure pieces are bite-sized. Pat briefly with paper towel if oily.

Prep other mix-ins

Halve the bocconcini or mozzarella pearls. Quarter the marinated artichoke hearts if not already. Thinly slice the drained sundried tomatoes and the red onion. Rinse and drain chickpeas, then pat dry.

Assemble salad

In a large bowl combine the chopped iceberg, salumi ribbons, halved mozzarella, artichoke quarters, sundried tomatoes, chickpeas, and thinly sliced red onion. Add fresh basil chiffonade and chopped parsley. Toss gently to combine so cheese and meats distribute evenly.

Season salad

Sprinkle the assembled salad with 1/2 tsp sea salt and 1/2 tsp black pepper, then toss lightly to incorporate. Wait to dress until just before serving.

ZZ's House Italian Dressing

In a medium jar or small bowl combine red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, honey, crushed red pepper, salt, and freshly ground black pepper. Whisk to combine.

Slowly stream in the extra-virgin olive oil while whisking (or secure jar lid and shake vigorously) until the dressing emulsifies into a smooth vinaigrette. Stir in grated Parmesan or Pecorino if using.

Taste and adjust: add more salt, honey, or vinegar as needed to balance acidity and sweetness. Dressing can be made up to 24 hours ahead and refrigerated; bring to room temperature and rewhisk/shake before using.

Just before serving, drizzle 3 to 4 tablespoons of the dressing over the salad (about 2 tbsp per serving), toss thoroughly to coat. Add additional dressing to taste but avoid overdressing—reserve any extra dressing for passing at the table.