This copycat Lou Malnati’s salad will help take you on a virtual trip to Chicago. Sweet Italian dressing tops romaine, tomatoes, mushrooms and black olives – the crispy salami helps to really make this a stand-out salad.
The Malnati Salad in Chicago is one of the best restaurant salads I’ve ever eaten. That might be a bold statement but it’s true. The harmony of the sweet, vinegary dressing paired with the cold, crisp vegetables and topped with crispy salami was a revelation at a restaurant where I was just expecting to eat good pizza. I mean if you visit Chicago you’ve gotta try the deep dish, right?
We have visited the fine city of Chicago a couple of times now and in asking friends where to get the best deep dish pizza Lou Malnati’s was the recommendation we got. Our friends were definitely right about the pizza. One day I hope to recreate it in my own home too. In the meantime I have created another Chicago pizza made famous by the Food Network. Pot Pie Pizza is a must make and you can find that recipe here.
As for the salad I think I got it as close as I possibly could. The combination of ingredients is the same as at the restaurant: lettuce, tomato, black olives, mushrooms, blue cheese and crisp salami. And I’ve heard in the comments that my dressing is spot on. At the restaurant the salad was served on an ice cold salad plate so I recommend putting your plates in the freezer for a few minutes before piling the salad on them.
Copycat Lou Malnati's Salad
Take a virtual trip to Chicago with this copycat recipe for Lou Malnati's famous house salad.
- 4 tbsp sugar
- 4 tbsp white wine vinegar
- 1/3 cup extra virgin olive oil
- 2 tbsp grated Parmesan cheese
- 1 tsp dried Italian seasoning
- 1 tsp garlic powder
- 1 tsp Kosher salt
- 6 oz salami sliced
- 1 large head romaine lettuce chopped
- 1 1/2 cups grape tomatoes
- 1 cup fresh mushrooms sliced
- 1 cup black olives sliced
- 1/2 cup blue cheese crumbled
For the dressing, whisk together the sugar, vinegar, oil, Parmesan cheese, Italian seasoning, garlic powder and salt. Set aside.
Heat a large, non-stick skillet over medium heat. Add the salami and cook until just starting to brown. Drain on paper towels.
Pile the lettuce, tomatoes, mushrooms, black olives, blue cheese and salami on four salad plates.
Top salad with the dressing and serve.
MORE COPYCAT RECIPES:
- Pizza Pot Pie (from Chicago Pizza and Oven Grinder)
- Copycat Panera Blueberry Muffins
- Sugared Walnut Grape Salad (from Dewey’s Pizza)
- Copycat Jarlsberg Cheese Dip