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


  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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About Leon salad from La Scala

Course/Dish: Lettuce Salads

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