Leon Salad From La Scala Recipes
LA SCALA'S FAMOUS CHOPPED SALAD MADE SKINNY RECIPE - (3.5/5)
Provided by Pattywak
Number Of Ingredients 9
Steps:
- 1. Chop the romaine lettuce and add to a large salad bowl. Add remaining ingredients except the dressing and balsamic vinegar. Cover and store in the refrigerator until ready to use. 2. Just before serving, toss in the dressing and balsamic vinegar. Add a little more dressing, if desired. Makes 4 main-courses salads or 8 first-course salads
LA SCALA'S CHOPPED SALAD
This is supposed to be the original chopped salad recipe, created by the owner of the La Scala restaurant in Los Angeles in the 1950's. I think it sounds pretty tasty, 50 years later!
Provided by Halcyon Eve
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make vinaigrette: combine oil, vinegar, mustard, and salt and pepper to taste; whisk until well blended. Set aside.
- In a large bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to taste.
- Garnish with tomato and basil if desired.
Nutrition Facts : Calories 481.2, Fat 32.5, SaturatedFat 9, Cholesterol 42.2, Sodium 845.7, Carbohydrate 31.9, Fiber 7.6, Sugar 4, Protein 17.2
LEON SALAD
This chopped salad from La Scala restaurant in Beverly Hills was first introduced in the 1960's and became a fad among celebrities. It's still a popular salad entree; and you can make it at home for a lot less than the $12. that it costs at the restaurant.
Provided by lynnski LA
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine salad ingredients in a large bowl.
- Combine dressing ingredients in a small bowl and mix well.
- Toss salad with the dressing.
- Serve with some crusty bread.
Nutrition Facts : Calories 321.4, Fat 20.1, SaturatedFat 6.4, Cholesterol 32, Sodium 820.8, Carbohydrate 23.4, Fiber 6.5, Sugar 3.4, Protein 13.9
LEON SALAD FROM LA SCALA
Here's another one from my old recipe box. Any high-quality salami may be used as long as it is Italian. Serves six
Provided by Lynnda Cloutier
Categories Lettuce Salads
Number Of Ingredients 9
Steps:
- 1. Core lettuce and romaine into bite size pieces into salad bowl. Add cheese, salami, garbanzos, egg, olives and pepperoncini. Add just enough dressing to moistened and toss the salad lightly but thoroughly.
- 2. Dressing: 3/4 cup olive oil 6 tablespoons wine vinegar 1 1/2 teaspoons Dijon mustard 6 tablespoons grated Parmesan cheese salt and pepper to taste mix the oil, vinegar, mustard, cheese and salt and pepper. Mix well. Makes 1 1/4 cup.
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- To make vinaigrette, combine oil, vinegar, mustard, and oregano in a jar or small container - shake to combine.
- In a salad bowl, combine lettuce, salami, provolone, tomato, and garbanzo beans. Toss with vinaigrette and season with salt and pepper to taste.
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Estimated Reading Time 4 mins
- Make the dressing. In a jar, add the olive oil, vinegar, garlic/salt paste, juice from the pickled banana peppers, dry mustard, thyme, oregano, and black pepper. Shake well and set aside.
- In a small bowl, add the drained chickpeas, minced red onions and 2-3 tablespoons of the dressing. Stir to mix well. Cover and chill at least one hour.
- In another small bowl, add the julienned salami, minced banana peppers and another 2 tablespoons of dressing. Cover this bowl as well and chill for an hour.
- Finely chop the lettuce leaves and add to a large bowl. Pour about half of the remaining dressing and toss the leaves until well coated. Do not over dress the leaves. Add in the cheeses and tomatoes, if using. Toss to combine.
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3.9/5 (55)Category Main Course, SaladCuisine ItalianTotal Time 30 mins
- Combine the olive oil, red wine vinegar, garlic, dry mustard, thyme and oregano in a small jar and season with a pinch of kosher salt and freshly ground black pepper. Shake the dressing well.
- Place the chickpeas in a bowl and pour 1-2 tablespoons of the dressing on the chickpeas to marinated for 30 minutes and reserve the rest for later.
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From foodnetwork.com
Location 434 N Canon Dr, Beverly Hills, 90210Phone (310) 275-0579
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