Ingredients:

  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 5 g dry mustard powder
  • 1 g kosher salt
  • 1 g freshly cracked black pepper
  • 30 g Pecorino Romano cheese, finely grated
  • 300 g Iceberg lettuce, finely chopped
  • 200 g Romaine hearts, finely chopped
  • 115 g Genoa salami, julienned
  • 150 g shredded low-moisture mozzarella cheese
  • 1 can (425 g) chickpeas, drained and rinsed

Instructions:

  1. Whisk the dry mustard, salt, and pepper with the red wine vinegar in a small bowl. Note: This ensures the spices dissolve and the mustard hydrates before adding fat.
  2. Slowly stream in the olive oil while whisking vigorously until the dressing looks creamy and thick.
  3. Stir in the grated Pecorino Romano into the dressing. Note: Letting it sit for 5 minutes allows the cheese to soften into the vinaigrette.
  4. Finely chop the Iceberg and Romaine into roughly 1 cm squares until you have a mountain of uniform greens.
  5. Julienne the Genoa salami by stacking the slices and cutting them into thin matchsticks.
  6. Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel.
  7. Combine the greens, salami, mozzarella, and chickpeas in a large mixing bowl.
  8. Drizzle the dressing over the salad and toss with large spoons or salad hands.
  9. Toss for at least 60 seconds until the leaves look glossy and the cheese is evenly distributed.
  10. Serve immediately while the lettuce is at its peak crispness.