By Dr. Leah Alexander | Published on October 3, 2023 | Last Updated on November 9, 2023
Lou Malnati’s Salad is a renowned dish that has captured the hearts of many food enthusiasts. It carries the signature of Lou Malnati’s, one of the oldest family names in Chicago pizza history. But their salad – a blend of fresh and flavorful ingredients – often stands out on its own.
This salad is a delightful medley of crisp romaine lettuce, juicy tomatoes, tangy black olives, earthy mushrooms, and more. But what truly sets this salad apart is the dressing, which is tangy, sweet, and utterly irresistible.
So, whether you’re a fan of Lou Malnati’s or just someone looking for a delicious and easy-to-make salad recipe, this one is worth trying. With the right ingredients and a little bit of effort, you can recreate this beloved dish at home.
What is Lou Malnati’s Salad?
Lou Malnati’s Salad is an Italian-American staple that originated in the early 20th century. It has become a signature dish for Lou Malnati’s Chicago-style pizzerias, where it has been served since the restaurant chain first opened its doors. It is a simple but tasty dish that has been enjoyed by generations of Chicagoans and visitors alike.
It’s the perfect side to any of Lou Malnati’s iconic pizzas! The salad is made from romaine lettuce, diced tomatoes, thin-sliced red onions, and seasoned croutons that are made with Lou’s secret recipe. Then topped off with a light Italian-style dressing and Parmesan cheese.
It’s Famous for being the perfect appetizer and is a great way to add some freshness and flavor to your meal. Whether you’re having a casual lunch with friends or hosting a dinner party, adding Lou Malnati’s salad is sure to please everyone!
Why You’ll Love This Lou Malnatis Salad
Lou Malnati’s salad is easy to make and requires minimal ingredients. All you need are fresh lettuce, tomatoes, onions, and croutons that are either store-bought or homemade with Lou’s secret recipe. The combination of juicy tomatoes, crunchy lettuce, zesty red onions, and flavorful croutons creates a delicious symphony of flavors that’s sure to please any palate. Additionally, the light Italian-style dressing and Parmesan cheese add a depth of flavor to the dish.
This salad is also low in calories and fat, making it an ideal side for lunch or dinner. Finally, this salad can be served warm or cold, so you can enjoy it in whatever way you like best! You’ll love this salad’s freshness and flavor, and it’s sure to become a staple in your weekly meal plan.
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The Ingredients
- Sugar: Sugar is used to balance out the acidity in the dish. It adds a hint of sweetness that complements the other flavors and makes the overall taste more complex and appealing.
- White wine vinegar: This ingredient contributes to the tanginess of the dish. It helps to brighten the flavor profile and adds a bit of zest. It also acts as a tenderizer for the vegetables, making them more palatable.
- Extra virgin olive oil: This type of oil is a staple in Italian cooking. It adds richness and depth to the dish, and its fruity notes can enhance the other flavors. Additionally, it serves as the base for the dressing.
- Grated Parmesan cheese: Parmesan cheese brings a savory, nutty flavor to the recipe. It also adds texture and a certain creaminess. As a hard cheese, it’s an excellent topping for salads.
- Dried Italian seasoning: This blend of herbs gives the dish its distinct Italian flavor. The combination of oregano, thyme, rosemary, and basil infuses the dish with a warm, aromatic quality.
- Garlic powder: Garlic powder offers a robust, pungent flavor that’s crucial in many recipes. It’s less intense than fresh garlic, making it perfect for a salad where you want a hint of garlic without overpowering the other ingredients.
- Kosher salt: Salt enhances the natural flavors of the other ingredients. Kosher salt is preferred by many chefs because of its pure taste and the texture it adds.
- Sliced salami: Salami adds a savory, slightly spicy element to the dish. Its firm texture and rich flavor contrast nicely with the crisp vegetables.
- Chopped romaine lettuce: Romaine lettuce is crunchy and slightly sweet, making it a perfect base for this salad. It’s also packed with nutrients, including vitamin A and vitamin K.
- Grape tomatoes: These add a pop of color and a sweet, juicy element to the salad. They’re also a great source of vitamins A and C.
- Sliced fresh mushrooms: Mushrooms provide a unique, earthy flavor that pairs well with the other ingredients. They also have a meaty texture, adding substance to the salad.
- Sliced black olives: Black olives bring a distinct, tangy flavor to the dish. They also add a nice contrast in color and texture.
- Crumbled blue cheese: Blue cheese has a strong, tangy flavor that can elevate the overall taste of the salad. The crumbles add a creamy texture that contrasts with the crunchy lettuce and veggies.
Step by Step Instructions
Step 1: Mix the Ingredients
In a large bowl, combine all of the ingredients except for the olive oil and Parmesan cheese. Toss everything together until it is well-mixed.
Step 2: Make the Dressing
Whisk together the olive oil and white wine vinegar in a separate bowl or jar to make a dressing.
Step 3: Coat with Dressing
Drizzle the dressing over the salad ingredients and toss to coat.
Step 4: Add Parmesan Cheese
Sprinkle the Parmesan cheese over the salad and toss again.
Step 5: Serve or Store
Serve immediately, or store in an airtight container for up to two days.
Notes and Tips
- To make this recipe vegan, simply omit the salami and Parmesan cheese.
- You can also customize the ingredients according to your preferences. Feel free to substitute or add other veggies like bell peppers, cucumbers, carrots, onions, or artichoke hearts.
- For a spicier salad, you can add some crushed red pepper flakes to the dressing.
- To make this a heartier meal, consider adding diced cooked chicken or shrimp.
- You can also swap out the Italian seasoning for other herbs like rosemary, thyme, oregano, dill, or parsley.
- If you’re looking for a lighter option, use light olive oil and white balsamic vinegar instead of extra virgin olive oil and white wine vinegar.
- If you’re in a rush, skip the chopping step and use pre-chopped veggies from your grocery store’s salad bar.
- To make this dish even healthier, try adding some quinoa or lentils for added protein.
Nutrition Information
How to store Lou Malnati’s salad?
This salad can be stored in an airtight container for up to two days. If you are planning on storing it, make sure to keep the dressing and Parmesan cheese separate until ready to serve. It is best served chilled or at room temperature. To reheat, simply place the sealed container in the microwave for 30-45 seconds. Also, make sure to eat the salad within a few hours after it has been made. Leftovers can be stored in the refrigerator for up to 3 days.
Variations
- Switch up the veggies: You can customize this recipe by swapping out the romaine lettuce and tomatoes for other vegetables like bell peppers, cucumbers, carrots, onions, or artichoke hearts.
- Add a protein: To make this salad more filling and nutritious, try adding some diced cooked chicken or shrimp.
- Use other herbs: If you don’t have Italian seasoning on hand, you can substitute it for a blend of oregano, thyme, rosemary, and basil.
- Dress it up: You can add a pinch of crushed red pepper flakes to the dressing for a spicier salad.
- Add grains: For an extra health boost, mix in some cooked quinoa or lentils.
Lou Malnatis Salad Recipe
Ingredients
- 1/2 teaspoon of garlic powder lending a delectable hint of garlic flavor throughout.
- 1/2 teaspoon of salt enhancing the overall taste and ensuring proper seasoning.
- 1/4 cup of crumbled blue cheese contributing a creamy and tangy richness that complements the other ingredients harmoniously.
- 3 ounces of salami sliced into thin, savory rounds, providing a rich and robust meaty element.
- 2 tablespoons granulated sugar providing a touch of sweetness to balance the flavors.
- 1/2 cup of sliced black olives to introduce a briny and slightly tangy flavor.
- 2 tablespoons of white wine vinegar adding a tangy and acidic note that brightens the dish.
- 1/2 large head of romaine lettuce chopped into crisp and refreshing pieces, forming the base of the salad.
- 3/4 cup of grape tomatoes adding bursts of juicy sweetness and vibrant color.
- 1/2 teaspoon of dried Italian seasoning infusing the salad with a medley of aromatic herbs like oregano, basil, and thyme.
- 1/6 cup of olive oil offering a luscious and smooth texture.
- 1 tablespoon of Parmesan cheese, grated imparting a nutty and savory taste to the salad.
- 1/2 cup of mushrooms sliced thinly to add an earthy and tender component.
Instructions
- Prepare the dressing by mixing vinegar, mixing sugar, Parmesan, oil, Italian seasoning, garlic powder, and salt.
- Heat salami in a non-stick skillet over medium heat until it browns, then drain on paper towels.
- Distribute lettuce, black olives, tomatoes, blue cheese, mushrooms, and the cooked salami across four salad dishes.
- Finish by adding the dressing to each salad before serving.
Notes
- To make this recipe vegan, simply omit the salami and Parmesan cheese.
- You can also customize the ingredients according to your preferences. Feel free to substitute or add other veggies like bell peppers, cucumbers, carrots, onions, or artichoke hearts.
- For a spicier salad, you can add some crushed red pepper flakes to the dressing.
- To make this a heartier meal, consider adding diced cooked chicken or shrimp.
- You can also swap out the Italian seasoning for other herbs like rosemary, thyme, oregano, dill, or parsley.
- If you’re looking for a lighter option, use light olive oil and white balsamic vinegar instead of extra virgin olive oil and white wine vinegar.
- If you’re in a rush, skip the chopping step and use pre-chopped veggies from your grocery store’s salad bar.
- To make this dish even healthier, try adding some quinoa or lentils for added protein.
FAQs
Q. How can I make it vegan?
A. To make this dish vegan-friendly, simply omit the salami and Parmesan cheese. You may also consider adding some cooked quinoa or lentils for added protein. Also, opt for light olive oil and white balsamic vinegar instead of extra virgin olive oil and white wine vinegar.
Q. How do I know when the salad is done?
A. Once all of the ingredients have been combined, tossed to coat with the dressing, and sprinkled with Parmesan cheese, your salad is ready to serve. The time to prepare the salad will vary depending on how much chopping is needed.
Q. Is this dish gluten-free?
A. As written, this recipe is gluten-free since it does not contain any wheat products. However, you should always double-check the labels of all ingredients to make sure that they are certified gluten-free If you have a gluten allergy or intolerance.
Q. Can I use store-bought pre-chopped veggies for this recipe?
A. Yes, you can skip the chopping step and pick up pre-chopped veggies from your grocery store’s salad bar if in a rush. You can chop any of your favorite veggies to customize the salad even further.
Wrapping Up
Lou Malnati’s salad is an easy, delicious dish that can be customized to your taste. With the right ingredients and a few simple steps, you’ll have a flavorful salad ready in no time. Whether it’s for lunch or dinner, this dish will please everyone at the table! Elaborate on the dish with extra toppings and seasonings, or keep it simple- either way, you can’t go wrong! Try out different variations and find what works best for you. You can also make it vegan-friendly, gluten-free, or even heartier with added protein.
This salad also makes a great potluck dish; double the ingredients to make a bigger batch. To transport it to a gathering, assemble the ingredients in separate containers and combine them at your destination. This dish is sure to be a hit!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
