Why You’ll Love Kardashian Salad (La Scala Chopped Salad) Recipe

I like this recipe because it’s simple to prep yet tastes like something I’d order at a restaurant. The chopped texture makes every bite balanced, and the dressing is sharp and savory in the best way. I also enjoy how customizable it is while still being perfect exactly as written.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the La Scala Salad
▢1 medium head iceberg lettuce approximately 1 pound
▢¼ pound salami thinly sliced
▢1 19-ounce can chickpeas drained, rinsed well
▢1 cup shredded mozzarella

For the Salad Dressing
▢⅓ cup extra-virgin olive oil
▢¼ cup red wine vinegar
▢2 teaspoons Dijon mustard or 1 teaspoon dry mustard
▢½ teaspoon salt more or less to taste
▢½ teaspoon fresh black pepper more or less to taste
▢¼ cup grated parmesan

Serving Suggestions (All Optional)
▢grated parmesan
▢fresh black pepper

Directions

I place the iceberg lettuce on a cutting board, cut off the bottom inch to remove the stem, and discard it. I cut the head in half vertically, then cut each half again to form four wedges. I chop each wedge into long strips, then cut those strips into 1-inch pieces.

I transfer the chopped lettuce to a colander, rinse it well under running water, drain thoroughly, and move it to a large bowl. I add the salami, chickpeas, and shredded mozzarella, then toss everything together until well combined.

To make the dressing, I add the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and grated parmesan to a mason jar. I secure the lid and shake vigorously until the dressing is fully blended. I pour the desired amount of dressing over the salad, toss again to coat evenly, and finish with extra grated parmesan and fresh black pepper if I want.

Servings and Timing

I usually serve this salad as 6 portions. The prep time is about 20 minutes, there’s no cook time, and the total time comes out to roughly 20 minutes.

Variations

I sometimes add sliced turkey or grilled chicken when I want extra protein. For a sharper bite, I increase the vinegar slightly. I also enjoy adding pepperoncini or chopped olives when I want more punch.

Storage/Reheating

I store the salad and dressing separately in airtight containers in the refrigerator. The salad stays crisp for up to 2 days without dressing. I don’t reheat this dish, since it’s best served cold and fresh.

FAQs

Why is it called the Kardashian Salad?

I know it by this name because it became popular through the Kardashian family ordering it regularly.

Can I make this salad ahead of time?

I prep everything ahead but keep the dressing separate until serving.

What makes this salad different from other chopped salads?

I think the fine chop and bold parmesan-forward dressing make it stand out.

Can I use a different lettuce?

I stick with iceberg because it gives the signature crunch, but romaine works in a pinch.

Is the salami necessary?

I like the saltiness it adds, but I can leave it out or replace it if needed.

Can I make the dressing without parmesan?

I can, but I find the parmesan adds body and depth that really matters.

How much dressing should I use?

I add it gradually until the salad is coated but not soggy.

Is this salad gluten-free?

I consider it gluten-free as written, as long as all ingredients are certified.

Can I use bottled dressing instead?

I’ve tried it, but the homemade dressing tastes much better to me.

What should I serve this salad with?

I like serving it with grilled protein, soup, or crusty bread.

Conclusion

I keep coming back to this Kardashian Salad because it’s fresh, bold, and incredibly easy to throw together. Every time I make it, I’m reminded how a few simple ingredients can create something truly crave-worthy when they’re done right.