The salad starts with both iceberg and romaine, which is nice because while there’s no crunch quite like iceberg, it doesn’t have a ton of flavor (or nutrients). And then there’s the aforementioned salami (you want to julienne it, or cut it into strips), and some shredded mozzarella, and a can of garbanzo beans. It’s simple really, but it’s all about the combo of those ingredients with the dressing.
Which is:
Some dry ground mustard, some olive oil, some red wine vinegar, salt and pepper, and some parmesan cheese. Again, simple, but so delicious. If you don’t have dry mustard, you can use a dollop of Dijon instead, no problem. (Just whisk it all together, the mustard helps to emulsify!)
And then toss everything together. It’s not a heavy salad, but it tastes hearty, if that makes sense.
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