La Scala Salad Recipes
La Scala Salad was first created in the 1950s by Chef Jean Leon at La Scala restaurant in Beverly Hills, California.
Ingredients
- head iceberg lettuce chopped
- 1/2 pound salami thinly sliced
- 1 cup shredded mozzarella cheese
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1/4 cup red onion thinly sliced
For the dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, whisk together the dressing ingredients.
- Add the chopped lettuce, salami, mozzarella cheese, garbanzo beans, and red onion to the bowl.
- Toss to coat with dressing.
- Serve immediately.
Video
Notes
Tips
For a more flavorful salad, marinate the salami in the dressing for 30 minutes before adding it to the salad.
If you don't like salami, you can substitute another type of cured meat, such as prosciutto or pepperoni.
You can also add other vegetables to the salad, such as cucumbers, tomatoes, or bell peppers.
The La Scala Salad is also great with a side of crusty bread.
Variations
Spicy La Scala Salad: Add 1/4 teaspoon of crushed red pepper flakes to the dressing.
Greek La Scala Salad: Use feta cheese instead of mozzarella cheese.
Vegetarian La Scala Salad: Omit the salami.
Nutrition
Calories: 563kcalCarbohydrates: 3gProtein: 19gFat: 53gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 31gCholesterol: 67mgSodium: 1791mgPotassium: 264mgFiber: 0.4gSugar: 1gVitamin A: 193IUVitamin C: 1mgCalcium: 155mgIron: 1mg
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