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Ingredients
Scale
- 1 head iceberg lettuce, chopped
- 1 head romaine lettuce, roughly chopped
- 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
- 1/4 pound Italian salami, chopped or julienned
- 1/4 pound mozzarella cheese, shredded
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard (or 1 teaspoon dry mustard)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated pecorino romano (or Parmesan cheese), plus more for garnish
Instructions
- Combine the iceberg and romaine lettuce in a large bowl.
- Add the drained chickpeas and chopped salami.
- Stir in the shredded mozzarella cheese.
- In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, Kosher salt, and black pepper.
- Mix grated pecorino romano cheese into the dressing.
- Drizzle dressing over the salad and toss gently to coat.
- Serve immediately, garnished with additional pecorino romano.
Notes
Use the freshest ingredients for the best flavor.
Let the salad sit for a few minutes after tossing to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 600
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 12
- Cholesterol: 20