Noah Baker
Course: Salad Cuisine: American Prep Time: 20 minutes Total Time: 20 minutes Calories: 436kcal
Let’s get started!
– 1 head iceberg lettuce – 1/2 head romaine lettuce – 100 g fresh mozzarella ball – 425 g can of garbanzo beans – 6 pieces of sun-dried tomatoes – 4 tablespoons extra virgin olive oil – 2 tablespoons red wine vinegar – 2 teaspoons Dijon mustard – 1-2 teaspoons honey – 1/4 cup finely grated parmesan cheese or pecorino Romano cheese – Salt and black pepper to taste
1. Put the honey, Dijon mustard, olive oil, red wine vinegar, pecorino Romano, salt, and pepper in a big bowl. The dressing is made by whisking the items together until they are well mixed. 2. Chop up romaine and iceberg lettuce and add it to the bowl with the dressing.
3. Italian salami cut into thin slices, artichokes, and chopped mozzarella cheese should be added to the mix. 4. Add the rinsed and drained beans. 5. Make sure all the salad items are evenly covered with the dressing by tossing everything together well.
6. Put more grated Pecorino cheese on top of the salad. 7. Serve immediately, or if preferred, refrigerate for up to 2 hours before serving for a chilled salad.