📝 Instructions
= Recipe
1. Chop 1 head of iceberg lettuce, 1 cup salami (thinly sliced), and 1 cup red onion (thinly sliced) into large pieces and add to a mixing bowl. Add 1 19-oz can chickpeas (drained and rinsed) and 1 cup shredded mozzarella.
2. Make the dressing: combine 0.333 cup extra virgin olive oil, 0.25 cup red wine vinegar, 2 tsp Dijon mustard, 0.5 tsp salt, 0.5 tsp black pepper, and 0.25 cup grated Parmesan in a mason jar. Shake until emulsified.
3. Dress the salad, toss to combine, and serve with extra Parmesan and freshly ground black pepper.
