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Copycat La Scala Salad

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This Copycat La Scala Salad brings the signature flavors of the famous Beverly Hills dish right to your kitchen, but with a slight twist. Instead of chickpeas, this version uses creamy cannellini beans for a softer texture, and thinly sliced red onion adds a hint of sharpness that balances the tangy dressing.

It’s the same delicious salad you love, made even better with simple modifications that enhance the overall flavor and texture.

A copycat La Scala salad in a wooden bowl. The salad is tossed and contains chopped lettuce, strips of salami, white beans, sliced red onion and is topped with grated white cheese.

Why You Should Make This Copycat La Scala Salad

  • Rich, Savory, and Tangy Flavor – The combination of crisp romaine, salty Pecorino Romano and the signature mustard-forward dressing, creates a perfectly balanced bite.
  • High-Protein and Fiber-Packed – Swapping chickpeas for cannellini beans keeps this Copycat La Scala Salad full of plant-based protein and fiber, making it a satisfying meal.
  • Quick and Easy to Prepare – With simple ingredients and minimal prep, this famous salad comes together in just 15 minutes.
  • Perfect for Meal Prep – The flavors of this easy to prepare salad develop beautifully over time, making it an excellent choice for make-ahead lunches.
  • Restaurant-Quality at Home – Enjoy the famous La Scala chopped salad without leaving your house, with a few personalized touches.

Ingredients

  • Lettuce – Feel free to use only either Romaine or iceberg lettuce.
  • Cannellini Beans – You can use the traditional chickpeas, if preferred.
  • Red Onion – Leave out for a more traditional take on the La Scala Salad, or replace with green onions.
  • Pecorino Romano Cheese – Grano Padano is a great alternative.
  • Salami – Substitute with turkey salami, prosciutto, or even chopped grilled chicken for a lighter option.
  • Olive Oil – Avocado oil works well if you prefer a milder taste.
  • Red Wine Vinegar – White wine vinegar or apple cider vinegar can be used for a slightly different tang.
  • Dijon Mustard – Whole grain mustard can work, but it will slightly alter the texture.

How to Make a La Scala Salad

  1. In a large bowl, combine the chopped romaine, iceberg lettuce, cannellini beans, red onion, and chopped salami.
  2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and Pecorino Romano or Parmesan cheese, until well combined.
  3. Pour the dressing over the salad and toss until evenly coated.
  4. Top with more Pecorino Romano or Parmesan cheese and cracked black pepper.
  5. Serve as a main course, or side salad.

How to Serve and Store Leftovers

Serve this Copycat La Scala Salad alone for lunch, as a main course, or it also makes for a great meal prep salad. Here are a few other ways to serve this famous salad:

  • Grilled Chicken or Steak – Add a protein boost by serving it alongside grilled chicken breast or a juicy steak.
  • Crusty Bread or Garlic Toast – The tangy dressing pairs beautifully with a slice of warm, crusty bread.
  • Pasta Dishes – Enjoy this salad as a starter alongside a comforting pasta meal like spaghetti carbonara or lasagna.
  • Light Soup – Pair this Copycat La Scala Salad with a bowl of tomato soup or minestrone for a balanced meal.

How to Store Leftovers

  • Store leftovers in an airtight container in the fridge for up to 2 days. The flavors will continue to develop, but the lettuce may soften over time.
  • If making this a meal prep salad, store the salad and dressing separately to keep the lettuce crisp. Toss together just before serving.

More Salad Recipes to Love

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A copycat La Scala salad in a wooden bowl. The salad is tossed and contains chopped lettuce, strips of salami, white beans, sliced red onion and is topped with grated white cheese.

Copycat La Scala Salad


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Description

This Copycat La Scala Salad brings the signature flavors of the famous Beverly Hills dish right to your kitchen, but with a slight twist.


Ingredients

Scale
  • 1 small head romaine lettuce, finely chopped
  • 1/2 head iceberg lettuce, finely chopped
  • 1 cup cannellini beans, drained and rinsed
  • 1/4 small red onion, thinly sliced
  • 1/3 cup Pecorino Romano cheese, finely grated
  • 1/2 cup salami, finely chopped
  • Cracked black pepper, for garnish

Dressing:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Pecorino Romano or Parmesan cheese, finely grated

Instructions

  1. In a large bowl, combine the chopped romaine, iceberg lettuce, cannellini beans, red onion, and chopped salami.
  2. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and Pecorino Romano or Parmesan cheese, until well combined.
  3. Pour the dressing over the salad and toss until evenly coated.
  4. Top with more Pecorino Romano or Parmesan cheese and cracked black pepper.
  5. Serve as a main course, or side salad.
  6. ENJOY!
 

Notes

  • Easily use either Romaine or iceberg lettuce as the base.
  • Rinse and dry the lettuce, properly.
  • Substitute the cannellini beans with the traditional chickpeas.
  • Be sure to rinse and drain the beans.
  • Prep Time: 15 minutes
  • Category: Salad, Side dish, Lunch
  • Method: Easy
  • Cuisine: American

GET TO KNOW ME!

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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