Steak Salad Sunday Part 28 Inspired by the Famous La Scala C

• temps total: 37 minutes

Ingrédients

For the salad:

1 cup finely chopped romaine

1 cup finely chopped iceberg

Sliced steak

Handful of mozzarella balls

4 slices salami, julienned

Handful of crispy garbanzo beans

3 tbsp finely sliced peperoncinis

Dijon peperoncini vinaigrette

Dressing:

1/2 cup olive oil

2 tbsp white wine vinegar

2 tbsp peperoncini brine

1 ½ tbsp dijon mustard

1 tbsp hot honey

2 tbsp grated parmesan

2 cloves garlic, minced

Salt and pepper, to taste

For the crispy garbanzo beans:

Instructions

Preheat oven to 425. Drain, rinse, and pat dry a can lf garbanzo beans before adding to a baking sheet. Season with some olive oil and seasonings of choice (I used salt, pepper, and paprika). Bake for about 35-40 minutes at 425 stirring periodically, or until golden brown and crispy.