La Scala Chopped Salad with Smoked Salmon and Capers

This La Scala Chopped Salad with Smoked Salmon and Capers is a sophisticated twist on the iconic restaurant favorite.

Crisp chopped lettuce, silky smoked salmon, briny capers, creamy Parmesan cheese, and a tangy homemade vinaigrette create a refreshing, protein-rich salad that feels elegant enough for entertaining yet simple enough for everyday meals.

Why You’ll Love This Recipe

If you enjoy fresh, vibrant salads with bold flavors and satisfying textures, this recipe is sure to become a favorite.

The smoky richness of salmon pairs beautifully with crisp lettuce and salty capers, creating a balanced combination that feels both light and indulgent. Inspired by the famous La Scala Chopped Salad, this variation brings a seafood twist that is perfect for lunch, brunch, or a light dinner.

The finely chopped ingredients ensure every forkful contains a blend of flavors, while the homemade dressing ties everything together with bright, zesty notes.

This salad is quick to prepare, packed with protein, and impressive enough to serve to guests. Whether you’re looking for a healthy meal or a restaurant-style salad at home, this recipe delivers exceptional flavor with minimal effort.

Yield: 6 servings

La Scala Chopped Salad with Smoked Salmon and Capers

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Fresh chopped salad with smoked salmon, capers, crisp lettuce, and tangy dressing for a flavorful seafood-inspired meal.

Prep Time 20 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• 8 ounces smoked salmon, sliced into bite-sized pieces
• 1 large head romaine lettuce, finely chopped
• ½ head iceberg lettuce, finely chopped
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons capers, drained
• ½ cup finely diced red onion
• ¾ cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 1For the Dressing
• ⅓ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Begin by washing the romaine and iceberg lettuce thoroughly under cold water. Dry the leaves completely using a salad spinner or clean kitchen towels to ensure the salad remains crisp and refreshing.
2. Finely chop the lettuce into small, uniform pieces and transfer it to a large serving bowl. The finely chopped texture is a signature feature of the classic La Scala salad style.
3. Drain and rinse the chickpeas thoroughly. Allow them to drain completely before adding them to the bowl with the lettuce.
4. Add the finely diced red onion and drained capers to the salad mixture. These ingredients contribute brightness and a pleasantly briny flavor.
5. Cut the smoked salmon into small strips or bite-sized pieces and gently add them to the bowl. Distribute them evenly throughout the salad.
6. Sprinkle the grated Parmesan cheese over the ingredients, allowing its savory and nutty flavor to complement the salmon and capers.
7. In a separate bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper. Whisk until smooth and fully blended.
8. Allow the dressing to sit for a few minutes so the flavors can meld together. This simple step helps create a more balanced and flavorful vinaigrette.
9. Drizzle the dressing over the salad and gently toss everything together until all ingredients are evenly coated without breaking apart the salmon.
10. Transfer the salad to serving bowls or a large platter. Garnish with additional capers, Parmesan cheese, or fresh dill if desired, and serve immediately.

Notes

Choose premium smoked salmon for the best overall flavor.

Capers provide a distinctive salty and briny contrast.

Fresh dill makes an excellent garnish.

Avoid overdressing the salad to preserve its delicate flavors.

Assemble just before serving for maximum freshness.

This salad pairs wonderfully with crusty bread.

Add avocado for a creamy variation.

Lemon wedges served alongside enhance the seafood flavors.

Ideal for brunches, lunches, and light dinners.
Store ingredients separately for the best meal-prep results.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 382Total Fat 26gSaturated Fat 7gUnsaturated Fat 18gCholesterol 35mgSodium 1616mgCarbohydrates 19gFiber 5gSugar 4gProtein 20g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Use high-quality smoked salmon for the best flavor.
• Finely chop the lettuce for an authentic La Scala-style texture.
• Rinse capers briefly if you prefer a milder salty flavor.
• Dry lettuce thoroughly before assembling the salad.
• Chill the salad ingredients before serving for maximum freshness.
• Slice the smoked salmon into bite-sized ribbons for easy mixing.
• Prepare the dressing ahead of time for deeper flavor.
• Toss gently to keep the salmon pieces intact.
• Add dressing gradually to avoid overdressing.
• Garnish with fresh herbs such as dill or parsley for extra color and flavor.

Ingredients Notes

Smoked salmon is the highlight of this salad, providing a rich, smoky flavor and a generous amount of protein. Its silky texture contrasts beautifully with the crunch of fresh lettuce. Capers add bursts of briny flavor that complement the salmon and enhance the overall taste profile.

Romaine lettuce offers a crisp and sturdy base, while iceberg lettuce contributes refreshing crunch. Chickpeas add substance and make the salad more filling without overpowering the delicate salmon.

Parmesan cheese provides a nutty, savory finish that balances the smoky and salty ingredients. The homemade vinaigrette combines olive oil, red wine vinegar, Dijon mustard, garlic, and oregano to create a bright dressing that ties everything together.

Variations and Substitutions

For a different seafood option, substitute smoked trout or cooked shrimp for the smoked salmon. If capers are unavailable, chopped green olives provide a similar briny flavor. Feta cheese or goat cheese can replace Parmesan for a tangier taste.

You can swap chickpeas for white beans or cannellini beans for a slightly creamier texture. Mixed greens, spinach, or arugula can be used instead of romaine and iceberg lettuce.

For additional freshness, add cucumber slices, cherry tomatoes, or avocado. A squeeze of fresh lemon juice can also enhance the seafood flavors beautifully.

Storage Options

Store the chopped vegetables, smoked salmon, and dressing separately in airtight containers in the refrigerator.The salad ingredients will remain fresh for up to 3 days when stored separately.

Smoked salmon should be used within 2 to 3 days after opening for best quality.The dressing can be refrigerated for up to 1 week.Assemble and dress the salad only when ready to serve to maintain the best texture.

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