La Scala Chopped Salad (Print Version)

# Ingredients:

→ For the Salad

01 - 1 head iceberg lettuce, chopped
02 - 1 head Romaine, roughly chopped
03 - 1 can chickpeas aka Garbanzo beans, (15 oz) drained and rinsed
04 - 1/4 pound Italian salami, chopped or julienned
05 - 1/4 pound mozzarella cheese, shredded

→ For the Dressing

06 - ¼ cup olive oil
07 - 2 tablespoons red wine vinegar
08 - 2 teaspoons Dijon mustard or 1 teaspoon dry mustard
09 - ½ teaspoon Kosher Salt
10 - ¼ teaspoon black pepper
11 - 1/4 cup grated pecorino romano or Parmesan cheese- plus more as garnish

# Instructions:

01 - Place iceberg lettuce, romaine, chickpeas, Italian salami, and mozzarella cheese in a large salad bowl. Set it aside.
02 - To make the dressing, whisk together olive oil, red wine vinegar, mustard, salt, and pepper in a measuring cup or a small bowl. Stir in the Pecorino romano.
03 - Drizzle the dressing over the salad. Give it a toss.
04 - Serve with more pecorino romano on top.

# Notes:

01 - To prepare this salad ahead of time, chop up all the ingredients and store them in an airtight container. Store dressing separately.
02 - If you have leftovers, store the rest of the salad in an airtight container in the fridge for up to 1-2 days.
03 - To make it vegetarian, swap salami with roasted shiitake mushrooms.
04 - Optional add-ins include artichoke hearts, fresh or sun-dried tomatoes, and roasted red bell peppers.