La Scala Salad (Print Version)

# Ingredients:

01 - 1 head romaine, cut into thin strips.
02 - 1 head iceberg, cut into thin strips.
03 - 1/3 cup olive oil (extra virgin).
04 - 3 tbsp red wine vinegar.
05 - 3 tsp Dijon mustard.
06 - A pinch of salt and pepper (about 1/2 tsp each).
07 - 2 garlic cloves, finely chopped.
08 - 1/3 cup Pecorino Romano, finely grated.
09 - 15 oz can of chickpeas, rinsed and drained.
10 - 4 oz of thinly sliced Italian salami.
11 - 2 cups mozzarella, shredded.

# Instructions:

01 - In a small jar or bowl, throw in the dressing stuff and whisk or shake it well.
02 - Slice up both lettuces into thin strips.
03 - Toss all the shredded lettuce into one big bowl.
04 - Tip the rinsed chickpeas over the lettuce.
05 - Throw in the salami slices and shredded mozzarella.
06 - Drizzle the mixed-up dressing over the salad.
07 - Give the salad a good toss to make sure everything's coated evenly.
08 - Serve right away while it's crisp and fresh.

# Notes:

01 - Inspired by a dish from restaurants.
02 - You can prepare it early.
03 - Works as a hearty salad meal.
04 - Keeps well for just a day or two.

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