Leon salad from La Scala

Leon Salad From La Scala Recipe

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Lynnda Cloutier


Here's another one from my old recipe box. Any high-quality salami may be used as long as it is Italian. Serves six

★★★★★ 1 vote


three quarters head lettuce
1 1/2 head romaine
three quarter pound mozzarella cheese
three quarter pound imported salami
1 1/2 cup garbanzos in vinaigrette, canned
three hard cooked eggs, quartered
nine greek olives
3/4 cup drained and diced pepperoncini
dressing, recipe follows

How to Make Leon salad from La Scala


  • 1Core 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.
  • 2Dressing:
    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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About Leon salad from La Scala

Course/Dish: Lettuce Salads