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Ingredients

• 8 tablespoons extra-virgin olive oil
• 4 tablespoons red wine vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried mustard
• 1/4 teaspoon crushed red chile flakes
• 1 clove garlic, smashed and minced into a paste
• 1 12-ounce can chickpeas, drained
• 4 ounces sliced provolone, cut into 1/4-inch strips
• 4 ounces baby mozzarella balls, drained and quartered
• 1 4-ounce piece salami, halved lengthwise and thinly sliced crosswise into 1/4"-thick pieces
• 1/4 red onion, thinly sliced
• 1 cup fresh basil leaves, torn
• 1/4 cup loosely packed flat-leaf parsley
• 1/4 cup loosely packed mint leaves
• 2 hearts of romaine, finely chopped
• 1 head radicchio di treviso or regular, roughly chopped
• sea salt and freshly ground black pepper

Description

A Salad Recipe For Leon Salad

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