La Scala Inspired Smashed Brussels Sprouts Salad

What is the La Scala Salad and why is it so famous?

This La Scala salad originates from La Scala, a legendary Beverly Hills restaurant known for its celebrity clientele. Popularized by the Kardashians, it is known for its finely chopped ingredients and typically includes chopped iceberg lettuce, cubes of salami, shredded mozzarella, chickpeas, and a tangy vinaigrette.

So it’s like the original La Scala Salad, but with Brussels sprouts?

Kinda…Of course, I had to put a few of my own little spins on it. Here are the upgrades I added:

• I crisped up the salami first to add a little textural intrigue.
• I swapped in fresh mozzarella for the shredded.
• I chopped the chickpeas so they wouldn’t sink to the bottom of the bowl.
• I also added in some sun-dried tomatoes, artichoke hearts and sliced olives for extra heft.

Aside from being a show stopper, this is a Brussels sprout salad you cannot stop eating. As I write this, I am contemplating running out to buy all the ingredients so I can make it again for lunch!

So this is a Smashed Brussels Sprout Salad?

Absolutely. If you are new, welcome. After one particularly terrible restaurant Brussels sprouts salad, I set about figuring out an easy method for how to separate Brussels sprouts into leaves. It’s easy and I am happy to walk you through it.

• Step 1: Cut a v-shaped notch into the base of each sprout, on each side of the core.
• Step 2: Pull and twist to remove the core.
• Step 3: Take a heavy bottomed pot or sturdy fry pan (I’ve been loving this one lately), and SMASH 3-4 times.
• Step 4: Break the Brussels sprout into leaves.
• Step 5: Wash and spin leaves using a salad spinner.

What about the Dressing?

I am so glad you asked, as this is a departure from my typical dressings which use a 1:2 ratio of acid to oil. Here, I used a 1:1 ratio, which is more acidic than I typically enjoy, however it works in this salad because of the richness of the mozzarella and salami, and the addition of the Parmesan or Pecorino to the dressing. To make this salad truly restaurant quality, I blended the dressing using my immersion blender, a departure from many of the homestyle recipes circulating out there on the web.

Is this salad good for meal prep?

Oh yes, as long as you don’t dress it until an hour or so before you plan to eat it or serve it. Truthfully, even dressed it was a pleasure to eat the next day.

Want more Smashed Brussels Sprout Salads? Click here!

Want a more traditional La Scala Salad? Click here!

La Scala Inspired Smashed Brussels Sprouts Salad

Recipe by thesal28_wp

Course: Salads

Servings

3-4

servings

Ingredients

• 1 lb. Brussels sprouts (the large ones preferably)

• 12 pieces of thinly sliced salami (I typically use soppressata, or Calabrian salami, which is a little spicier)

• 1/2 cup sun-dried tomatoes (preferably packed in oil)

• 8 oz. small fresh mozzarella balls (I prefer the ones called ciliegine)

• 1 cup artichoke hearts (I use the ones sold in a brine rather than oil)

• 1 cup chickpeas, drained and rinsed

• 1/4 of a small red onion

• 1/2 cup sliced green olives (I prefer Castelvetrano)

• Kosher salt

• black pepper

• La Scala Salad Dressing

• 4 small cloves garlic (peeled)

• 4 tbsp red wine vinegar

• 2 tbsp balsamic vinegar

• 2 1/2 tbsp Dijon vinegar (I know this seems like a lot, but it is what allows us to get away with using so little oil)

• 1 1/2 tbsp honey (yes, this is more than usual, but the same rationale that applies to the mustard applies here)

• 6 tbsp extra virgin olive oil

• 1/2 tsp Italian seasoning

• 3 tbsp grated Pecorino or Parmesan cheese

• red chili flakes, to taste

Directions

• Preheat oven to 375° (F). Make a V-shaped cut into each of the Brussels sprouts to remove each core. Smash them one at a time using a heavy bottomed pot (I smash each sprout about 3-4 times). Break the Brussels sprouts apart into their individual leaves, wash and spin them dry. Coarsely chop them and set them aside.
• Prepare the dressing: Using your top loading or immersion blender, blend together the garlic, vinegar, honey, and Dijon mustard. While blending, drizzle in the extra virgin olive oil. Stir in the Italian seasoning, Parmesan or Pecorino cheese and red chili flakes.
• Arrange the salami in a single layer on a parchment paper covered sheet pan. Bake for 8 minutes, then remove from oven and flip each piece of salami. Return pan to oven for another 4-6 minutes (different brands will require different cook times due to varying thinness). Remove the crispy salami from the pan immediately and place on a paper towel lined plate.
• Coarsely chop the sun-dried tomatoes and cut the mozzarella into coin shaped pieces. Chop the chickpeas coarsely, which will prevent them from sinking to the bottom of your salad. Coarsely chop the artichoke hearts. Thinly slice your preferred amount of red onion.
• In a large bowl, combine the Brussels sprouts, sun-dried tomatoes, artichoke hearts, olives, chickpeas, mozzarella and red onion. Add a few tablespoons of the dressing and toss. Crumble the crispy salami on top. Add more dressing as desired, and season to taste.

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