La Scala Chopped Kale Salad Recipe
Grace your kitchen with this vibrant and flavorful Beverly Hills icon!
Inspired by the famous La Scala Beverly Hills Italian chopped salad, in this recipe, we’re using kale because it packs way more nutrients than plain old iceberg lettuce. I’m not saying this salad is life changing, but I’m not saying it isn’t life changing either. Let’s get to it!
With cherry tomatoes, cucumber, mozzarella, parmesan, and a red wine vinaigrette, this salad is as vibrant in color as it is in flavor. The acidity from the lemon and red wine vinaigrette perfectly balance the sharp kick of the parmesan and the heartiness of the garbanzo beans and salami, making this the perfect Italian salad. And, if you’re looking to turn this into a complete meal, I recommend pairing this with my Air Fryer Hot Honey Chicken. Crunchy, sweet, and just a little bit spicy, it’s the perfect complement to this Hollywood favorite.
You can watch a step-by-step video of this recipe on The Savvy Spoon Instagram, here!
Here’s how you’ll make my La Scala Chopped Kale Salad:
- Start by whisking together all ingredients for the dressing, adding olive oil last as you whisk.
- Add the kale to a large serving bowl and dress.
- Add all remaining ingredients, tossing well.
- Divide, serve, and enjoy! Leftover will keep well in the fridge!
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La Scala Chopped Kale Salad
Ingredients
For the salad
- 1 head kale ribs removed and chopped
- 1 15-oz. can garbanzo beans rinsed
- 1/2 hothouse cucumber peeled and diced
- 1/2 pint cherry tomatoes quartered
- 1 8-0z. container ciliegine mozzarella balls halved
- 1 cup diced aged salami
- a squeeze of lemon juice
- grated parmesan
For the red wine vinaigrette
- 4 tbsp. red wine vinegar
- 2 tsp. dijon mustard
- 1-2 cloves garlic minced
- 1/2 tsp. kosher sale
- 1/4 tsp. pepper
- 1/4 tsp. oregano
- 1/2 cup olive oil
Instructions
For the red wine vinaigrette
- Whisk together all ingredients for the dressing, adding olive oil last as you whisk.
For the salad
- Add kale to big serving bowl and dress.
- Massage with hands to soften leaves.
- Add all remaining ingredients, tossing well.
- Divide and serve! Leftovers will keep well in the refrigerator!
