Chiapparelli’s House Salad [Little Italy, Baltimore]

Surprise! One of my favorite comfort foods is a salad! Chiapparelli’s is an Italian restaurant located in the heart of Baltimore’s Little Italy. While some diners might consider Chiapparelli’s outdated in comparison to more modern Italian cuisine, it’s the same reason why many of us (my family included) keep coming back again and again – it always remains comfortingly the same.

My favorite dish at Chiapparelli’s, other than the pasta, is its famous garlicky, cheese house salad that’s served on an enormous dinner plate. Honestly folks, this “side” salad that comes with every entree is big enough to be an entree itself! And back in the day, my Big Nona used to be friends with the owner/cook, so we were lucky enough to snag the recipe to what we thought must be a “top secret” dressing (it’s surprisingly very simple).

It may not be for everyone – there’s only so much garlic and cheese one can eat – but Chiapparelli’s is a must for dinner if you’re in the Baltimore area, followed by an Italian chocolate-dipped cream puff for dessert at Vaccaro’s.

237 S. High Street
Baltimore, MD 21202

222 Albemarle Street
Baltimore, MD 21202

Chiapparelli's House Salad

Chiapparelli’s House Salad

2 heads Iceberg lettuce
1 red onion, thinly sliced
4 hard boiled eggs, chopped
1 can black olives, sliced
Pepperoncinis, sliced
1/2 cup white vinegar
1 cup EVOO
5 cloves garlic, minced
2 tablespoons oregano
2 tablespoons sugar
1 1/2 cups grated Parmesan or Romano cheese

Chop the lettuce, red onion, hard boiled eggs, black olives and pepperoncinis in a large bowl. Emulsify the white vinegar, EVOO, garlic, oregano and sugar into a dressing. Pour over the salad and toss with the grated cheese.


One thought on “Chiapparelli’s House Salad [Little Italy, Baltimore]

  1. Rosie the waitress showed me how to make this salad in 1993—-your receipe is very close -but the oil is Gem olive oil mixed 1/2 with regular oil.Also salt is added. Now mixing—-with a fork mash egg,parmasan cheese, garlic, oregano,sugar and a little salt pretty fine. Leave this in bottom of bowl. place the DRY hand torn lettuce,black olives,pepperoncini (squeeze some of the juice from 1 perreroncini),onion and at one time there was some unpeeled cucumber added and tomato on top of the egg mixture —- stir RED Wine vinegar(not white) with the oil ..pour over… add croutons toss from the bottom up til lettuce is slathered and a little wilted.Taste -should not be too tangy–if it is add a little more sugar.let the salad sit for a minute or too… Top with a little more parmasan and a grind of fresh pepper…I can taste it now.I miss the bread and the shrimp, clam and mussels over pasta–My late husband ate there in the early 50’s—he was a Poly Student. Buddy always met us at the door….Hi Jimmy.The day we got married June 1, 1978, we had our only photo taken with Chip’s sign in the background. Rosie was a great waitress and always had funny stories.Thanks for the memories…Jean Williamson

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s