Leon Salad

• 8 tablespoons extra virgin olive oil
• 4 tablespoons red wine vinegar
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dry mustard
• 1/4 teaspoon crushed red pepper flakes
• 1 garlic clove, crushed then smashed into a paste
• 1 (12 ounce) can chickpeas, drained
• 4 ounces provolone cheese, sliced and cut into 1/4 ' strips
• 4 ounces bite-size fresh mozzarella cheese balls, drained quartered
• 4 ounces salami, sliced into thin half moons
• 1/4 red onion, sliced thin
• 1 cup fresh basil leaf, torn
• 1/4 cup fresh parsley leaves, loosely packed
• 1/4 cup fresh mint leaves, loosely packed
• 2 romaine lettuce hearts, finely chopped
• 1 head radicchio, roughly chopped
• kosher salt
• fresh ground black pepper

1. Whisk together oil, vinegar, thyme, oregano, mustard, red pepper flakes and garlic; stir in chickpeas, provolone, mozzarella, salami, and onions.
2. Marinate 1 hour.
3. In a bowl, combine basil, parsley, and mint; on a serving platter combine romaine and radicchio.
4. Sprinkle herbs over lettuces on platter, top with chickpea mixture; season with salt and pepper.

extra virgin olive oil, red wine vinegar, thyme, oregano, mustard, red pepper, garlic, chickpeas, provolone cheese, bitesize, salami, red onion, fresh basil leaf, parsley, mint, romaine lettuce hearts, head radicchio, kosher salt, fresh ground black pepper

Taken from www.food.com/recipe/leon-salad-479899 (may not work)