La Scala Chopped Salad
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With a sharp knife, chop 1 head of iceberg lettuce, 1 cup of salami, ¼ cup red onion, and place them in a large mixing bowl.
Rinse and drain 1 19oz can of chickpeas and add them to the bowl along with 1 cup of shredded mozzarella.
Into a mason jar, add ⅓ cup extra virgin olive oil (EVOO), ¼ cup red wine vinegar, 2 tsp Dijon mustard, ½ tsp of salt and pepper, and ¼ cup of grated Parmesan. Seal the jar and give it a good shake until it's fully emulsified.
Dress your salad and serve with extra grated Parmesan and black pepper.