Leon Salad Recipes

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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

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

LEON SALAD FROM LA SCALA



Leon salad from La Scala image

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

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

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.

LEON SALAD



Leon Salad image

This is an old-fashioned "fad" recipe. If you enjoy a lot of "things" in your salad, this is for you. If you can dry your own herbs, you will get the best flavor for the dressing. From "Saveur" magazine.

Provided by threeovens

Categories     Cheese

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

8 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon crushed red pepper flakes
1 garlic clove, crushed then smashed into a paste
1 (12 ounce) can chickpeas, drained
4 ounces provolone cheese, sliced and cut into 1/4 ' strips
4 ounces bite-size fresh mozzarella cheese balls, drained quartered
4 ounces salami, sliced into thin half moons
1/4 red onion, sliced thin
1 cup fresh basil leaf, torn
1/4 cup fresh parsley leaves, loosely packed
1/4 cup fresh mint leaves, loosely packed
2 romaine lettuce hearts, finely chopped
1 head radicchio, roughly chopped
kosher salt
fresh ground black pepper

Steps:

  • Whisk together oil, vinegar, thyme, oregano, mustard, red pepper flakes and garlic; stir in chickpeas, provolone, mozzarella, salami, and onions.
  • Marinate 1 hour.
  • In a bowl, combine basil, parsley, and mint; on a serving platter combine romaine and radicchio.
  • Sprinkle herbs over lettuces on platter, top with chickpea mixture; season with salt and pepper.

Nutrition Facts : Calories 664.9, Fat 49.3, SaturatedFat 15.4, Cholesterol 62.2, Sodium 1035.2, Carbohydrate 33.2, Fiber 11, Sugar 5, Protein 25.9

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