Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dry mustard powder
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup Pecorino Romano cheese, finely grated
  • 4 cups iceberg lettuce, finely shredded
  • 4 cups romaine hearts, finely shredded
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1/4 lb Genoa salami, cut into thin matchsticks
  • 1/2 lb low-moisture mozzarella cheese, shredded or finely diced

Instructions:

  1. Whisk the dry mustard and vinegar. Combine them in a small jar and let them sit for 2 minutes. Note: This hydrates the mustard particles.
  2. Slowly stream in olive oil. Whisk constantly until the dressing looks velvety and thick.
  3. Incorporate the Pecorino Romano. Whisk the cheese into the dressing along with salt and pepper.
  4. Shred the lettuce types. Slice both the iceberg and romaine into 1/4 inch ribbons, then chop across until you have small, uniform bits.
  5. Prep the salami and cheese. Slice the salami into thin matchsticks and dice the mozzarella into small cubes.
  6. Dry the chickpeas. Roll the rinsed chickpeas between paper towels until they are bone dry to the touch.
  7. Combine the salad base. Toss the lettuce, chickpeas, salami, and mozzarella in your large, chilled bowl.
  8. Dress the greens. Pour the vinaigrette over the top and use two large spoons to lift and turn.
  9. Allow a short rest. Let the salad sit for 2 minutes until the greens just begin to soften slightly.
  10. Final season. Taste and add an extra pinch of black pepper if the flavors need more pop.