Ingredients
Scale
- ⅓ cup extra virgin olive oil
- 3 Tablespoons red wine vinegar
- 2 cloves garlic, minced
- 3 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup grated Pecorino Romano cheese (or grated parmesan cheese)
- 1 head shredded iceberg lettuce (approximately 5-6 cups)
- 1 head shredded romaine lettuce (approximately 4-5 cups)
- 1 (15-ounce) can chickpeas, drained and rinsed
- ¼ lb (4 ounces) Italian salami, thinly sliced
- 2 cups shredded mozzarella cheese
Instructions
- Whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, kosher salt, and black pepper in a medium bowl until smooth.
- Combine the iceberg and romaine lettuce in a large mixing bowl.
- Add the drained chickpeas, salami, and mozzarella to the lettuce mix.
- Pour the dressing over the salad and toss everything gently until evenly coated.
- Sprinkle the grated Pecorino Romano cheese on top, and give it another light toss to combine.
Notes
Chop vegetables uniformly for even mixing and a pleasing presentation. Make the dressing ahead and store it separately until you’re ready to serve. Feel free to add more veggies like bell peppers or cucumbers for an extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
- Diet: Vegetarian