La Scala Chopped Salad

• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 head iceberg lettuce

1/4 lb salami

1/4 lb shredded mozzarella

1 1/2 cans chickpeas, drained

3 tbsp extra-virgin olive oil

2 tbsp red wine vinegar

1 tsp dijon

1/2 tsp salt and pepper

1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tsp dijon mustard

1/2 tsp salt and pepper

1/4 cup grated pecorino romano

Directions

Chop iceberg and salami into thin strips.

Whisk 3 tbsp of oil, 2 tbsp of red wine vinegar, 2 tsp of dijon, 1/2 tsp of salt and pepper in a bowl then toss in your chickpeas.

Add 1/2 cup of oil, 1/4 cup of red wine vinegar, 2 tsp of dijon mustard, 1/2 tsp of salt and pepper, and 1/4 cup of pecorino romano to a jar and shake well until it's emulsified.

Add iceberg to a large mixing bowl and add in 1/2 of your dressing and toss till the lettuce is coated. Taste and determine if you'd like to add more dressing. Then add in sliced salami and shredded mozzarella and toss again. Season with salt and pepper to taste.

Add marinated chickpeas to the bottom of a small bowl then pack in your salad. Top the bowl with a plate and flip it over using 2 hands then carefully remove the bowl and enjoy!