Serves 1
Directions
- 1Start with finely chopped iceberg lettuce.
- 2Chop the iceberg lettuce so finely that dressing wouldn't drip all over beautiful dresses.
- 3Add extra salami to the chopped lettuce.
- 4Prepare the dressing by doubling the classic 1950s recipe.
- 5Combine extra virgin olive oil, Parmesan Reggiano, dry mustard, red wine vinegar, freshly cracked pepper, and flake sea salt in a bowl.
- 6Whisk the dressing ingredients together.
- 7Pour about half of the whisked dressing over the garbanzo beans.
- 8Marinate the garbanzo beans in the fridge for a couple of hours, preferably overnight.
- 9Add the marinated garbanzo beans to the salad.
- 10Add diced cucumbers to the salad.
- 11Chop fresh basil.
- 12Add fresh basil to the salad.
- 13Pour extra dressing over the salad.
- 14Toss the salad to combine all ingredients.
Ingredients
- iceberg lettuce
- salami
- marinated garbanzo beans
- 0.5 cup extra virgin olive oil
- 0.5 cup Parmesan Reggiano
- 2 teaspoons dry mustard
- red wine vinegar
- freshly cracked pepper
- flake sea salt
- diced cucumbers
- fresh basil
Equipment
salad bowlchopping knifechopping boardwhiskairtight containersalad serversmeasuring cups
Tips
- No tomatoes or mozzarella are used in this recipe.
- The garbanzo beans are marinated in the fridge for a couple of hours, preferably overnight.
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