Anyone from the Westside of LA has tried the La Scala Chopped Salad. La Scala is an institution that Kevin and I have been going to regularly our entire adult lives. When I went to USC I ate the Chopped Salad at least 3 times a week. Kevin and I could not find anything like it in New York, so I have been perfecting my own version at home. Below is my modified version that I make almost every night in some varied form for the family (If Kevin doesn’t eat it all first)!

INGREDIENTS

1 bag (3 heads) of organic romaine lettuce, finely chopped
1 head of organic iceberg lettuce, finely chopped
12 slices of organic soppressata salami, finely chopped 
1 cup organic mozzarella, freshly grated (sub plant-based cheese)
¼ cup pimiento peppers, finely chopped
JF Universal Salt, to taste
Fresh cracked black pepper
JF Simple Mustard Vinaigrette
Garbanzo beans, marinated JF Simple Mustard Vinaigrette (optional)
Avocado, diced (optional)
English cucumber, diced (optional)
Red or white onion, diced (optional)
Pepperoncinis, diced (optional)
Tomato, diced (optional)
Bacon, chopped (optional)
Turkey, chopped (optional)
Grilled chicken, chopped (optional)

PROCESS

Marinated Garbanzo Beans
The key is getting the ratio correct. Minimal dressing seasoned with fresh cracked black pepper and JF Universal Salt is the best. Simply pour my JF Simple Mustard Vinaigrette over one can of drained beans and add a very generous spoonful of JF Universal Salt and fresh cracked black pepper. Refrigerate them in an airtight container. 

 

NYC x LA Chopped Salad
After prepping all the ingredients, I like to let everyone build their own bowls. Begin with a base of lettuce then add cheese, salami, pimiento peppers (you just want small bits of red throughout, not too much pimiento). Toss together and then add my JF Simple Mustard Vinaigrette.