The restaurant is LaScala. It is an old-school Italian eatery in Beverly Hills and happens to be a favorite of many celeb types. One of the things I like about it are the big booths — the kind you see in the movies — that wrap around you and make you feel like you’re in your own private room.
Their chopped salad is truly amazing. And early on, I decided I would learn how to duplicate it so that I could enjoy this fresh dish at home. The secret ingredient is the salad dressing. The online version is here if you want to compare, but I think mine is much better (and healthier). It makes a great, quick lunch that is filling and satisfying! Sometimes we even have it for dinner. It has such a wonderful mix of flavors, and has fresh produce as well as protein so it’s a very balanced meal.
Below is the recipe for both the chopped salad and the dressing. Make it a healthy choice for your family, and enjoy!
A fast way to wash your produce is to give it a rinse in a bath of clean filtered water a 1/4 cup distilled white vinegar. Distilled white vinegar is alkaline and bacteria and viruses cannot live in alkaline environment so a quick water and vinegar bath will eliminate any ‘hitchhikers’ your produce might have picked up along the way!
LaScala Chopped Salad
Serves 3 (with seconds and leftovers)
3 small or two large organic romaine lettuce heads, cored and chopped into 1 ” strips
1 container of sweet red baby grape tomatoes
1 cucumber, peeled in stripes and cut into quarters and then chopped into 1/2″ bites
1 can garbanzo beans, rinsed and drained
10/12 slices Genoa salami (nitrate free) chopped into bite size squares
1 lb. turkey breast, sliced and chopped into bite size squares (nitrate free)
10/15 large, thin shavings of Parmesanno Regianno cheese
1/4 cup Wish Bone Italian Dressing
1/4 cup organic tomato juice
3 second squirt of flax seed oil
1/8 cup Bragg’s Liquid Amino Acids
Place in a bowl and whisk together.
This post is dedicated to my friend Dawn Wallace.