1 head of iceberg lettuce, shredded (about one pound)
3 heads of Romaine hearts, shredded (about one pound)
2 15-ounce cans of chickpeas, drained
6 ounces sliced Genoa salami, cut into strips
6 ounces slices Capicola, cut into strips
1/2 pound sliced sharp Provolone cheese, cut into strips
1 12-ounce tub marinated mini mozzarella balls, drained and coarsely cut up (8 ounces after draining)
1/2 cup pepperoncini, drained and sliced
Grated Parmesan, to top the dressed salad
Dressing
1/4 cup red wine vinegar
3 medium to large garlic cloves, minced
1 1/2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
