Every pizza parlor has their own pizzeria salad. This is one of my favorites. Add whatever you like to make it your own.
Garlic-Parmigiano Salad Dressing
3 cloves garlic, pressed or minced
1 T minced shallot
1 t honey
¼ cup champagne or white wine vinegar
2 T fresh lemon juice
1 t Dijon mustard
¼ cup Parmigiano-Reggiano cheese
Sea salt and freshly ground black pepper
1 cup extra-virgin olive oil
Salad
1 15-oz can chickpeas (garbanzos), rinsed and drained
1 head Romaine lettuce, chopped
2 cups chopped spring mix lettuce
1 cup chopped arugula
½ red onion, diced
6 pepperoncini, stems removed and coarsely chopped
½ cup pitted black Italian olives
¼ cup sliced green olives, in a jar
1 cup mini bocconcini mozzarella balls
1 cup cherry tomatoes, cut in half
2 to 3 ounces Calabrese or Genoa salami, diced
2 T chopped fresh basil
1 T fresh oregano leaves
1 T freshly grated Parmigiano-Reggiano cheese, for garnish
Place the salad dressing ingredients in a jar fitted with a lid and shake to combine.
Store in the refrigerator until ready to dress the salad.
Place the chickpeas in a bowl and pour about 2 tablespoons of the salad dressing over to marinate for 30 minutes.
In a large salad bowl, add the salad ingredients.
Toss with some of the Garlic-Parmigiano Salad Dressing.
Season to taste with salt and pepper and serve.
You will have more salad dressing for another salad or two.