This 1950s Chopped Salad brings back the simplicity of that era. How interesting at the time to use an unusual Middle Eastern staple, Garbanzo beans.
2 Tablespoons of red wine vinegar
1 teaspoon of powdered mustard
1/4 cup of freshly grated Parmesan cheese
A good grind of fresh, cracked pepper
A grind of fresh sea salt
1/4 cup of extra virgin olive oil
Mix together.
The base salad mix is 1/2 romaine and 1/2 iceberg lettuce
1 cup of chopped salami or deli-pressed Italian meat of your choice.
1 cup of Garbanzo beans
1 cup of chopped Fresh Mozzarella
Toss.
Top with more grated Parmesan cheese.
and
Another grind of fresh black pepper.
Serve with a good red or white wine.
(Source: @ the salad lab official)
