It seems everyone has a couple of heads of romaine lettuce kicking around in their fridge. Here’s something unique and delicious to do with it tonight!
Summer wouldn’t be complete without enjoying one last spread of delicious food outdoors surrounded by loved ones. And who would I be if I wasn’t advocating for at least one Hungry Lady Salad?! If you’ve been following along for a while now, you would know…
Can you believe we’re already 28 episodes in to my Hungry Lady Salad series?! It feels like we started enjoying these flavorful, satisfying, and downright delicious salads just yesterday. Our latest edition is the perfect excuse to take you on a culinary journey to the gorgeous landscape of Beverly Hills…
La Scala is a restaurant set in Beverly Hills, California, that is famous for their chopped salad. Rumor has it The Kardashians are particularly fond of this one, in fact. But that’s not why we are making it. We are making it because it is delicious and SO easy.
It is packed with savory ingredients like marinated garbanzo beans, cheese, and salami and topped with a vinaigrette recipe that dates back to the 50’s. This version uses most of the same ingredients with a tangy dressing just like the restaurant.
This reminds me of an Italian sub in salad form and it couldn’t be simpler to make… seriously, it’ll only take you 5 minutes.
Watch Me Make The Famous La Scala Chopped Salad
How To Make The Famous La Scala Chopped Salad
Step 1. In a large serving bowl, combine dressing ingredients and whisk until well blended.
Step 2. To the bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to coat well.
Step 3. Finish with more cheese and salt and black pepper if desired.
Step 4. Enjoy!
What Else Can I Use?
- I like the Italian Dry Boar’s Head Salami pictured here, but any salami you like will work.
- At La Scala, they use dry mustard for the dressing. I call for Dijon mustard here since it’s something most of us have on hand already. If you’re using dry mustard, use 1 teaspoon.
- Pepperoni would make a good substitute for salami in this salad.
- Parmesan or Pecorino can be used.
- Romaine lettuce can be used for all or part of the salad.
- If you want to add veggies, roasted red peppers and/or tomatoes work well.
- Vegetarian: Omit the salami to make this salad completely vegetarian.
- Antipasto: Add in some olives and artichoke hearts to give this salad more of an antipasto twist.
This Famous La Scala Chopped Salad is special because:
- If you can’t get to this exclusive restaurant in Beverly Hills, you can do the next best thing and bring the food to you.
- It takes just MINUTES to make, with little chopping required.
- It is flavorful and satisfying, and only requires a handful of ingredients.
- You only need one bowl!
- It’s like an Italian sub in salad form, satisfying your hearty sandwich cravings.
Want more recipes inspired by great restaurants?
If you make the Famous La Scala Chopped Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
The Famous La Scala Chopped Salad
- 1 head iceberg lettuce rinsed and finely chopped
- 1 ⁄4 lb italian salami julienned
- 1 cup shredded mozzarella cheese
- 1 15 1/2 ounce can garbanzo beans, rinsed and well-drained
- ⅓ cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tsp dijon mustard
- 1/2 tsp salt and pepper
- 1/4 cup grated pecorino romano OR parmesan plus more for serving
- To make vinaigrette: In a large serving bowl, combine oil, vinegar, mustard, salt and pepper to taste; whisk until well blended.
- To the bowl, combine lettuces, salami, mozzarella, and garbanzo beans. Toss with vinaigrette to coat well.
- Finish with more pecorino and salt and black pepper if desired.
Since I began my Hungry Lady Salad series on social media earlier this year, I’ve been getting requests for all kinds of dressing recipes…
This salad is one of my most viral salads on both Tik Tok and Instagram.
I never know which salad is going to really resonate with you all, and sometimes I’m surprised.
I guess I shouldn’t have been with this one… it utilizes canned artichokes to make a deliciously crispy artichoke base and is tossed with hearty vegetables and beans before bathing in a tart, cheesy dressing. It is bright, so flavorful, and screams Spring.
If you’re wanting to add a salad to your Easter menu this Sunday, this is a great option. In fact, it’s the one I’ll be making and bringing to my mother’s house this weekend!
How To Make Air Fried Artichoke Salad with Lemon Parmesan Dressing:
Step 1. Toss canned artichokes with a few simple ingredients and air fry until crispy.
Step 2. Make the dressing in a glass bowl or jar, no blender required!
Step 3. Shave Brussels sprouts with a mandoline or cut thinly with a sharp knife.
Step 4. Add salad ingredients to a large serving bowl.
Step 5. Drizzle salad dressing over the salad, toss well and serve.
What Else Can I Use?
- I call for canned artichokes in water here. You can also used frozen artichokes if they are thawed and patted very dry.
- Don’t care for raw Brussels sprouts? Feel free to blanch or roast them before adding to the salad.
- Don’t care for Brussels sprouts at all? Green cabbage or kale will work as a substitute.
- I call for white beans in this salad – cannellini or great northern beans are my choice. Feel free to use chickpeas if you’d like, or even leave out altogether. Just know that the beans are part of what makes this salad so satiating.
- White wine vinegar can be used in place of lemon juice in the dressing.
- If you don’t have an air fryer, you can get the artichokes crispy with a bit of olive oil in a saute pan over medium-high heat. Cook until nicely browned.
This Air Fryer Artichoke Salad is amazing because:
It is a very hearty salad, meaning it’ll keep you satisfied for hours.
It is bright in both color and flavor, and perfect for Spring.
Because there is no soft lettuce in this salad, it can be dressed ahead and enjoyed the next day or even days after.
If you love artichokes, this method is a great way to enjoy them without having to fuss with cleaning and prepping fresh ones.
The air fryer makes a quick job of cooking the artichokes to a crispy, golden brown without much oil. If you’re looking to buy an air fryer, I really like this brand.
It’s a total crowdpleaser – just ask 2 Million people of Tik Tok!
For some other salads perfect for your Easter table, be sure to check out these recipes:
If you make this Air Fried Artichoke Salad with Lemon Parmesan Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Air Fried Artichoke Salad with Lemon Parmesan Dressing
- 1 air fryer
- 2 cans artichokes in water, drained
- 2 cloves garlic, minced
- extra virgin olive oil
- Kosher salt
- Fresh cracked black pepper
- 6 cups Brussels sprouts
- 4 stalks of celery, diced
- 1 can white beans, drained
- 1/2 cup fresh parsley, chopped
- 1 small shallot, minced
- 2 tsp Dijon mustard
- 1 lemon, juiced
- 1/2 cup Parmesan cheese, grated plus more for topping, if desired
To make the Air Fryer Artichokes:
- Pat drained artichokes well with a tea towel, then transfer to a bowl.
- Toss artichokes with minced garlic, one tablespoon of the olive oil, 1/4 teaspoon salt and a few cracks of black pepper.
- Transfer them to an air fryer basket and air fry for at 400 degrees F for 15 minutes.
- Once they are crispy and browned, let them cool for a couple of minutes, then slice in half. Reserve.
To Make the Dressing and Salad:
- In a glass jar or bowl, combine the minced shallot, Dijon mustard, Parmesan cheese, lemon juice, 1/2 cup extra virgin olive oil, 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper.
- Whisk or shake to combine.
- Shave the Brussels sprouts thinly on a mandoline, or using a very sharp knife.
- Add these to a large serving bowl along with the white beans, celery, artichokes and parsley.
- Pour the dressing over the salad and toss to combine.
- Top with a little bit more Parmesan, if desired, and serve.
Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)
I did it. I made my new favorite Hungry Lady Salad. I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.…
Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make. I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I…
Forget everything you ever knew about lentil salad.
It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love.
I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor. This is my answer to that personal problem, and perhaps to yours too. Just over here doing God’s work, people.
This is the ultimate “trough” salad, lots and lots of tiny pieces of vegetables, lentils and cheese dressed with yet another insanely delicious dressing. I eat this with a spoon, or with tortilla chips as a salad dip of sorts. I highly recommend that.
How To Make Lentil Chopped Salad with Honey Walnut Dressing
Step 1. Rinse, then cook the lentils until tender.
Step 2. While the lentils cook, make the dressing by combining all dressing ingredients in a blender.
Step 3. Add all salad ingredients to a large salad bowl.
Step 4. Toss the salad with the dressing. I like to do this while the lentils are still a bit warm so they really soak up the dressing well.
Step 4. Serve or refrigerate and enjoy all week.
What Else Can I Use?
- If you prefer not to make your own lentils, you can buy them pre made at places like Trader Joe’s and it’ll save you a step.
- Quinoa or farro can be substituted for the lentils for a totally different take on this salad. Still delicious!
- If you don’t have honey, maple syrup can be used in the dressing.
- No walnuts for the dressing? Use almonds or hazelnuts.
- Goat cheese is also quite nice in this salad in place of the feta cheese.
This Lentil Chopped Salad is Special Because:
It is the perfect proportion of tender lentils to crunchy vegetables and creamy dressing.
It takes 20 minutes from start to finish.
It is vegetarian, and can be made vegan by leaving out the feta and swapping honey for maple syrup in the dressing.
The DRESSING. This honey walnut dressing is so delicious, and will teach you to start using nuts as the base of dressings more often. So many possibilities!
Be Sure To Check Out These Other Lentil Recipes:
If you make this Lentil Chopped Salad with Honey Walnut Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Lentil Chopped Salad with Honey Walnut Dressing
- 1 medium saucepan
- 1 High speed blender
- 2 cups dried green lentils
- 2 cups green cabbage, chopped fine
- 2 cups cherry tomatoes, halved
- 3 green onions, white and green parts, sliced thin
- 2/3 cup feta cheese, broken up
- Kosher salt
Honey Walnut Dressing
- 1/3 cup toasted walnuts
- 1 large garlic clove, smashed and peeled
- 1 tbsp honey
- 1/3 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
- Bring a medium saucepan of heavily salted water to a boil over medium-high heat.
- Rinse dried lentils in a strainer, then add to boiling water.
- Cook for 15-20 until lentils are tender but not falling apart.
- While the lentils cook, make the dressing.
- Add all dressing ingredients to a blender and blend for 20-30 seconds. The dressing should be smooth and thickened, with a little bit of texture from the walnuts.
- When lentils are done, strain and add to a large serving bowl with cabbage, tomatoes, and green onions. Break up the feta and add to the bowl.
- Drizzle the salad with the toasted walnut dressing and toss well.
- Serve, or refrigerate as this will keep well for 4-5 days.
Since posting the salad that started it all (I’m looking at you) I’ve been getting lots of requests for another kale salad. I adore kale salads, so this is not a hard ask from me. I wasn’t sure how much all of you would jump…
If my last post was a Hungry Lady Soup, this is a Hungry Lady Salad. With hearty greens, chickpeas, and sesame paste (tahini) it’s very filling and packed with nutrients. I love this salad all through the year, but especially in the winter months when…
I love a good summer barbecue, don’t you? Here in New England, we wait months for the privilege of al fresco dining, and it’s a very welcome change each time the weather gets warmer.
As the name indicates, this coleslaw comes together VERY quickly. Not only that, it can and should be made a few hours ahead as they flavors meld with a bit of time in the fridge. It’s my kind of coleslaw, light and fresh with lots of bright flavor and crunch. This is not the goopy, beige stuff hidden away in the back of the refrigerated section of the supermarket. When I’m eating meaty ribs, or a juicy burger in the summertime, I want a slaw like this with it. It’s the perfect counter balance to your favorite summer barbecue main dishes.
what else can i use?
- This recipe is very adaptable, it’s all about using what you have!
- You can certainly use red or green cabbage and shred it yourself, but since this is a sixty second coleslaw, we are taking advantage of coleslaw mix.
- White wine vinegar or apple cider vinegar can be used instead of lime.
- I use spring onion in here, but red onion or shallots are perfectly fine as a swap.
- No pumpkin seeds? Top with toasted, sliced almonds or walnuts.
- I love the mix of parsley and cilantro to play off the lime, but basil and a small bit of mint would be nice in here too.
Sixty Second Coleslaw
- large mixing bowl
- 1 lb shredded coleslaw mix
- 1/2 cup fresh herbs, chopped (plus more for serving) such as parsley and cilantro
- 1/4 cup spring onion, sliced thin or red onion
- 1/2 cup mayonnaise
- 1 lime, juiced
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1/2 cup pumpkin seeds, toasted, for serving
- In a large mixing bowl, make your dressing:
- Combine mayonnaise, lime juice, sliced onion, and 1/2 teaspoon salt and a few cracks of black pepper.
- Whisk to combine.
- Add coleslaw mix and 1/2 cup of herbs to the bowl and toss to coat.
- Taste and add more salt if needed.
- Transfer mix to a serving owl and top with more fresh herbs and toasted pumpkin seeds.
Happy Spring, my friends! It’s been a long time coming, I know. Let’s kick it off with one of my favorite salads, Shaved Spring Salad with Creamy Tarragon Vinaigrette, perfect for Easter or any spring lunch. When the weather temps start to rise, I lean…
Thanksgiving may look a little different this year, but that doesn’t mean we can’t still get excited about (arguably) the most important part… the food! I’ve teamed up with four other talented bloggers to put together a selection of five easy, tried and true Thanksgiving…
This Grilled (Faux) Caesar Salad is hardly a recipe, but it’s so good and such a staple around here that it’s impossible not to share it with you.
When I lived in Williamsburg, Brooklyn, I lived around the corner from the Wythe Hotel. They had a fabulous restaurant there called Reynards, which served a Grilled Caesar Salad with Poached Egg that I always swore I’d resisting ordering in favor of variety, but never could. It really was spectacular.
This is a less elaborate, lighter version of this salad…. or at the very least was heavily inspired by it. If you haven’t grilled greens, you really ought to. Romaine, Chard, Dandelion – any large leafy green will get a unique treatment from just a few seconds on a grill.
If you don’t have a grill, use a grill pan or even cast iron pan for that matter. It’s that nice char you’re after.
How To Make My Grilled (Faux) Caesar Salad
Step 1: In a medium bowl, whisk together all ingredients except the mayonnaise, until smooth. Add in the mayonnaise and continue to whisk until thick and combined. Set aside.
Step 2: Pre-heat your grill
Step 3: Rub the romaine hearts with olive oil and sprinkle with salt and pepper.
Step 4: Place the romaine hearts cut side down for 3-4 minutes, or until nicely charred. Turn as needed to cook evenly.
Step 5: Remove to a large platter, cut side up, and garnish with the tomato and onion.
Step 6: Spoon the dressing over and finish with more cracked pepper.
Step 7: Enjoy!
Want more fast and delicious salad ideas?
Avocado Caesar Salad Dressing (Dairy Free + Egg Free)
Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free + Vegan Friendly)
Roasted Carrot + Avocado Salad (Vegetarian, Gluten-Free)
If you make my Grilled (Faux) Caesar Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Grilled Faux-Caesar Salad
- 3 hearts of romaine halved with core intact
- 2 cups cherry or roma tomatoes halved
- ¼ cup thinly sliced white or red onion
- Olive oil salt, and pepper, for grilling
- 1 small garlic cloves minced
- ½ teaspoon anchovy paste found near the canned tuna in the supermarket
- ½ fresh lemon squeezed
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ cup good mayonnaise
- 1/4 teaspoon freshly ground black pepper
Make The Dressing:
- In a medium bowl, whisk together all ingredients but the mayonnaise, until smooth. Add in the mayonnaise and continue to whisk until thick and combined.
- Taste, and if desired, add a bit of salt. I often find ¼ teaspoon Is all that is needed if any.
- Set aside.
Build The Salad:
- Pre-heat your grill, or pre-heat your grill/cast iron pan.
- Rub the romaine hearts with olive oil and sprinkle with salt and pepper.
- Place the romaine hearts cut side down for 3-4 minutes, or until nicely charred. Turn as needed to cook evenly.
- Remove to a large platter, cut side up, and garnish with the tomato and onion.
- Spoon the dressing over and finish with more cracked pepper.