Leon Salad (Italian Chopped Salad)

Leon Salad
Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette. See this Recipe
Todd Coleman

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.

Leon Salad (Italian Chopped Salad)
Our take on the popular Leon Salad served at La Scala in Beverly Hills calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
Yield: serves 4-6

Ingredients

  • 8 tbsp. extra-virgin olive oil
  • 4 tbsp. red wine vinegar
  • 12 tsp. dried thyme
  • 12 tsp. dried oregano
  • 14 tsp. dried mustard
  • 14 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
  • 14 red onion, thinly sliced
  • 1 cup fresh basil leaves, torn
  • 14 cup loosely packed flat-leaf parsley
  • 14 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

Instructions

  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.