Ingredients:

  • 6 cups (140g) Romaine lettuce, finely chopped
  • 6 cups (140g) Iceberg lettuce, finely chopped
  • 8 oz (225g) Genoa salami, diced small
  • 8 oz (225g) mozzarella, diced
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (50g) red onion, finely minced
  • 1/2 cup (50g) fresh parsley, chopped
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) red wine vinegar
  • 1 tbsp (15g) Dijon mustard
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 tsp (2g) dried Italian seasoning
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Chop the Romaine and Iceberg lettuce. Dice the salami and mozzarella into small, consistent cubes and finely mince the red onion.
  2. Combine the olive oil, red wine vinegar, Dijon mustard, Parmesan, Italian seasoning, and pepper in a mason jar. Shake vigorously for 30 seconds until the mixture is emulsified and opaque.
  3. Place all chopped salad base ingredients into a large mixing bowl. Pour the dressing over the top and toss using tongs or large spoons until all ingredients are evenly coated.