Best 3 Leon Salad From La Scala Recipes

Are you looking for a culinary journey that will transport your taste buds to the heart of Italian cuisine? Look no further than the iconic "leon salad from la scala". This delectable dish, originating from the renowned La Scala restaurant in Milan, has captivated food enthusiasts worldwide with its vibrant flavors and refreshing simplicity. In this article, we embark on a culinary exploration of the "leon salad from la scala", uncovering its origins, unique ingredients, and the secrets behind its captivating taste. Join us as we delve into the world of Italian gastronomy and discover the secrets of this timeless classic.

Check out the recipes below so you can choose the best recipe for yourself!

LEON SALAD

Leon Salad image

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

Ingredients

1 head iceberg lettuce, finely chopped
1 head romaine lettuce, finely chopped
4 ounces italian salami, julienned
4 ounces mozzarella cheese, shredded
1 (15 ounce) can garbanzo beans, drained
1/4 cup vegetable oil
2 tablespoons wine vinegar
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup freshly grated parmesan cheese

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

LA SCALA'S CHOPPED SALAD

La Scala's Chopped Salad image

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

Ingredients

1/3 cup vegetable oil
2 1/2 tablespoons red wine vinegar
1 teaspoon dry mustard or 3/4 teaspoon Dijon mustard
salt and pepper
1 head iceberg lettuce, rinsed and finely chopped
1/3 head romaine lettuce, rinsed and finely chopped
1/4 lb italian salami, julienned
1 cup shredded mozzarella cheese
1 (15 1/2 ounce) can garbanzo beans, rinsed and well-drained
chopped tomato (optional)
basil leaves, shredded (optional)

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

LA SCALA'S FAMOUS CHOPPED SALAD MADE SKINNY RECIPE - (3.5/5)

La Scala's Famous Chopped Salad made Skinny Recipe - (3.5/5) image

Provided by Pattywak

Number Of Ingredients 9

Ingredients

10 cups romaine lettuce, chopped
1 1/2 cups tomatoes, chopped
1 1/2 cups (6 oz) turkey breast, diced
3/4 cup (2 oz) reduced-fat Italian dry salami, cut into thin strips, see shopping tip
1 1/4 cups canned garbanzo beans, drained, rinsed and chopped
1/2 cup reduced-fat mozzarella cheese
8 Kalamata olives or black olives, pitted and chopped
1/2 cup Cardini's Light Caesar Vinaigrette or Girard's Light Champagne Dressing, see shopping tip
1-2 tablespoons balsamic vinegar, to taste

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

Tips:

Use fresh ingredients: The freshness of the ingredients greatly impacts the taste of the salad. Using fresh, ripe, and seasonal produce will ensure the best flavor.
Choose high-quality olive oil: The type of olive oil used in the dressing can greatly affect the overall taste of the salad. Opt for a high-quality extra virgin olive oil that has a fruity and flavorful taste.
Add lemon juice or vinegar sparingly: The acidity of lemon juice or vinegar can easily overpower the other flavors in the salad. Start with a small amount and adjust according to your taste.
Toss the salad gently: Over-tossing the salad can bruise the greens and make them wilt. Use a light hand and toss the salad gently to evenly distribute the dressing.
Let the salad rest before serving: Allowing the salad to rest for a few minutes before serving allows the flavors to meld and the dressing to absorb into the greens.

Conclusion:

The Leon salad from La Scala is a delightful and refreshing salad that showcases the flavors of fresh, seasonal ingredients. With its vibrant colors and textures, it is a perfect addition to any meal. The dressing, made with a combination of olive oil, lemon juice, and Dijon mustard, provides a tangy and flavorful contrast to the sweetness of the roasted beets and the crunch of the walnuts. Whether you are serving it as a side dish or a main course, this salad is sure to impress your taste buds.