- purchase pre-shredded lettuce to save time chopping - you find italian salami near specialty cheese. it is different than lunchmeat you get cut at the deli

Dressing
⅓ cup extra virgin olive oil
3 Tablespoons red wine vinegar
2 cloves garlic minced
3 teaspoons Dijon mustard or 1 teaspoon dry mustard
½ teaspoon kosher salt and pepper
⅓ cup grated Pecorino Romano cheese or grated parmesan cheese

Salad
1 head shredded iceberg lettuce (5-6 cups)
1 head shredded romaine lettuce (4-5 cups)
1 (15-ounce) can chickpeas drained and rinsed
¼ lb ((4 ounces) Italian salami thinly sliced
2 cups shredded mozzarella cheese

3 Tablespoons red wine vinegar 2 cloves garlic minced 3 teaspoons Dijon mustard or 1 teaspoon dry mustard 1 head shredded iceberg lettuce (5-6 cups) 1 head shredded romaine lettuce (4-5 cups) 1 (15-ounce) can chickpeas drained and rinsed 2 cup s shredded mozzarella cheese

1. Add all of the salad dressing ingredients to a small bowl or small jar. Whisk everything together or close the lid and shake to combine.
2. To a large bowl, add the shredded lettuce, chickpeas, Italian salami, and mozzarella cheese. Pour the prepared dressing on top and toss to coat.
3. Enjoy this la scala salad recipe right away. Store leftovers in the fridge for 1-2 days. Store the dressing separately to prep in advance.