Ingredients :
- For the mustard vinaigrette:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried marjoram
- Salt and freshly ground black pepper
- For the salad:
- 2 large hearts romaine lettuce finely shredded
- 4 Roma tomatoes seed and finely chopped
- 1 cup canned garbanzo beans drained and rinsed
- 8 ounces Genoa salami julienned
- 8 ounces deli turkey julienned
- 8 ounces shredded mozzarella cheese
- Fresh basil chiffonade, for garnish
Directions :
- To make the vinaigrette, in a small bowl or in a jar with a tight-fitting lid, add olive oil, red wine vinegar, Dijon mustard, marjoram, and salt and pepper to taste (I like 1 teaspoon salt and ¼ teaspoon pepper). Whisk or shake to combine.
- In a large bowl, add the lettuce. Drizzle with vinaigrette (you don't have to use all of it) and toss to combine. Top with tomatoes, chickpeas, salami, turkey, and mozzarella cheese, serving extra dressing on the side. Garnish with fresh basil.
