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la scala chopped salad recipe
Nancy

La Scala Chopped Salad Recipe

Looking for a salad that’s bright, fresh, and packed with flavor? The Famous La Scala Chopped Salad isn’t just eye-catching—it’s a show-stealing favorite at gatherings, family meals, and solo lunches alike. With crisp romaine, creamy avocado, a punch of Parmesan, and a citrusy dressing, this salad delivers layers of texture and taste in every bite.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 5
Course: Salad
Calories: 320
Ingredients Method

Ingredients
  

  • 1 head of romaine lettuce finely chopped: Use fresh, crisp romaine—avoid bagged or pre-washed lettuce for better texture and flavor.
  • 2 medium tomatoes diced: Heirloom or vine-ripened tomatoes add richer flavor; avoid underripe ones.
  • 1/2 cup of grated Parmesan cheese: Grate fresh for maximum flavor and a smoother texture.
  • 1/2 cup of cooked and crumbled bacon optional: Adds a smoky crunch; use high-quality bacon for best taste.
  • 1/2 cup of chopped cucumbers: Use English cucumbers for a sweeter taste and thinner skin.
  • 1 ripe avocado diced: Pick an avocado that's just slightly soft to the touch for creaminess.
  • 1/4 cup of pine nuts optional: Toast lightly before adding to enhance their nutty flavor.
  • 1/4 cup of freshly squeezed lemon juice: Bottled juice lacks brightness—fresh is essential.
  • 3 tbsp of olive oil: Use extra-virgin olive oil for the best balance and smooth mouthfeel.
  • Salt and pepper to taste: Adjust to your liking—freshly ground black pepper adds a bolder kick.

Method
 

  1. Start by finely chopping the romaine lettuce and transferring it into a large salad bowl. The fine chop ensures that every bite contains a mix of ingredients, creating the perfect forkful each time. Rinse and dry the lettuce thoroughly beforehand to prevent sogginess in the final salad. Fresh, crisp greens are the key to a successful chopped salad.
  2. Dice the tomatoes, cucumbers, and avocado next, making sure the pieces are similar in size to match the chopped lettuce. Uniform size helps blend flavors evenly and creates a beautiful presentation. For an extra layer of flavor, you can marinate the chopped tomatoes in a touch of olive oil and salt for about five minutes before adding them to the bowl.
  3. Once your vegetables are ready, sprinkle in the grated Parmesan cheese and add the crumbled bacon and pine nuts if using. The Parmesan offers a salty, nutty flavor that ties the salad together, while the optional bacon and pine nuts contribute smoky and crunchy contrasts. You can toast the pine nuts beforehand for even more depth.
  4. In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, salt, and pepper. This simple vinaigrette brings brightness and balance to the salad. Pour it over the salad right before serving to keep the lettuce crisp and the flavors vibrant. Be sure to toss everything gently so the dressing coats each bite without bruising the avocado.
  5. Give your salad a final, gentle toss to combine all ingredients thoroughly. Serve immediately for the freshest flavor and best texture. If preparing in advance, keep the dressing separate and only mix just before serving. This ensures the lettuce and other ingredients stay fresh and don’t wilt.