La Scala Chopped Salad (Print Version)

# Ingredients:

01 - 1/3 cup of high-quality olive oil.
02 - 2 garlic cloves, finely chopped.
03 - Three teaspoons of Dijon mustard.
04 - 3 tablespoons of red wine vinegar.
05 - Pecorino Romano cheese, grated (about 1/3 cup).
06 - A pinch of both salt and pepper—about 1/2 teaspoon each.
07 - 1 head of romaine lettuce, cut into strips.
08 - Shredded iceberg lettuce (1 head).
09 - A 15 oz (425g) can of chickpeas, rinsed and drained.
10 - 4 ounces (115g) of dry-cured French saucisson, sliced thinly.
11 - 2 cups of mozzarella cheese, shredded.

# Instructions:

01 - Mix all the dressing ingredients in a small jar or bowl and stir it well, or shake the jar to combine.
02 - Carefully cut both the romaine and iceberg lettuces into thin strips.
03 - Transfer the shredded lettuce into a big serving bowl.
04 - Add your rinsed and drained chickpeas to the bowl with the lettuce.
05 - Toss in your thinly sliced saucisson and shredded mozzarella cheese.
06 - Drizzle the homemade dressing evenly over the salad mixture.
07 - Gently toss everything in the bowl to make sure all the ingredients are coated in the dressing.
08 - For the best taste and texture, serve the salad fresh and right after preparing.

# Notes:

01 - Inspired by a popular restaurant salad.
02 - Can be prepped a few hours ahead.
03 - Great as a filling main dish.
04 - Best eaten within 1-2 days if stored.

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