Anyone who has had a salad Leon at La Scala knows this is not it!
Leon Salad
Our take on the popular Leon Salad served at La Scala in Beverly Hills (see Salad City) calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
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Credit: Todd Coleman
4 tbsp. red wine vinegar
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. dried mustard
1/4 tsp. crushed red chile flakes
1 clove garlic, smashed and minced into a paste
1 12-oz. can chickpeas, drained
4 oz. sliced provolone, cut into 1/4" strips
4 oz. baby mozzarella balls, drained and quartered
1 4 oz. piece salami, halved lengthwise and
thinly sliced crosswise into 1/4"-thick pieces
1/4 red onion, thinly sliced
1 cup fresh basil leaves, torn
1/4 cup loosely packed flat-leaf parsley
1/4 cup loosely packed mint leaves
2 hearts of romaine, finely chopped
1 head radicchio di Treviso or regular radicchio,
1/4 red onion, thinly sliced
1 cup fresh basil leaves, torn
1/4 cup loosely packed flat-leaf parsley
1/4 cup loosely packed mint leaves
2 hearts of romaine, finely chopped
1 head radicchio di Treviso or regular radicchio,
roughly chopped
Kosher salt and freshly ground black pepper, to taste
1. In a large bowl, whisk together oil, vinegar, thyme, oregano, mustard, chile flakes, and garlic. Stir in chickpeas, provolone, mozzarella, salami, and onions; cover. Let marinate at room temperature for 1 hour.
2. Combine basil, parsley, mint, romaine, and radicchio in a large bowl and transfer to a serving platter. To serve, top lettuces and herbs with marinated chickpea mixture and season with salt and pepper.
SERVES 4 – 6
Kosher salt and freshly ground black pepper, to taste
1. In a large bowl, whisk together oil, vinegar, thyme, oregano, mustard, chile flakes, and garlic. Stir in chickpeas, provolone, mozzarella, salami, and onions; cover. Let marinate at room temperature for 1 hour.
2. Combine basil, parsley, mint, romaine, and radicchio in a large bowl and transfer to a serving platter. To serve, top lettuces and herbs with marinated chickpea mixture and season with salt and pepper.
SERVES 4 – 6
Ratings & Reviews (7)
I LOVE "your take" on the Leon Salad! I took it took a potluck and everyone was asking for the recipe. At home, I pair it with a nice loaf of artesan bread and it makes the perfect summer "no cook" meal.
Oooh, forgot to add a rating above, so here it is :)
I haven't made this yet, but I think I will. Can anyone tell me how long leftovers seem to keep well in refrigerator (maybe without being mixed with the greens)? Thanks.
I made this tonight and it is perfect for a summer night. I expect it will be even better once the marinated portion has a little more time and I am keeping separate from the greens. Lots of flavor and a little kick from the greens, the red onion and the cilli flakes. Loving it
This was quite good.
We took this to a potluck last summer and it was a hit. It looked gorgeous on a large platter and I love the combo of the fresh herbs, hot pepper flakes, and bitter radicchio. Very nice indeed. I might add a little belgian endive next time.
Leon Salad
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