Summer salad series: This dish was made famous in fabulous Beverly Hills. Here’s how to make it at home.

By Julie Brinkley

Elevate your green-eating experience with this La Scala Chopped Salad, made famous in Beverly Hills, California.

I like to add a little protein to this recipe and serve it to my family as a meal.

Click here to watch how I make it.

FOR THE SALAD

1 head shredded iceberg lettuce (5-6 cups) 

1 head shredded romaine lettuce (4-5 cups) 

1 (15-ounce) can chickpeas, drained and rinsed

4 ounces Italian salami thinly sliced

2 cups shredded mozzarella cheese

FOR THE DRESSING

⅓ cup extra virgin olive oil

3 Tbsp red wine vinegar

2 cloves minced garlic

3 tsp Dijon mustard or 1 tsp dry mustard

½ tsp kosher salt and pepper

⅓ cup grated Pecorino Romano cheese or grated parmesan

HOW TO MAKE IT

Add dressing ingredients to a small bowl and mix well.

In large salad bowl, add shredded lettuce, chickpeas, salami and mozzarella cheese.

Pour dressing on top and toss to coat.

Enjoy!