Bread Crumbed Salad

• FOR THE BREAD CRUMB TOPPING:
• 1 Tablespoon Olive Oil
• 1 whole Small Onion, Finely Diced
• 1 whole Clove Garlic, Grated On A Microplane
• 4 Tablespoons Panko Breadcrumbs
• 1-1/2 teaspoon Fresh Minced Thyme, Rosemary, Or Dill
• 2 Tablespoons Fresh Minced Parsley
• 1 pinch Salt
• 1 pinch Black Pepper
• FOR THE DRESSING:
• 2 Tablespoons Olive Oil
• 1 Tablespoon Lemon Juice
• 1/4 teaspoons Crushed Dried Mint
• 1 whole Clove Garlic, Grated On A Microplane
• 1 pinch Salt
• 1 pinch Black Pepper
• FOR THE SALAD ASSEMBLY:
• 6 cups Chopped Romaine Lettuce (or Any Lettuce You Like)
• 2 whole Scallions, Thinly Sliced (white And Green Parts)
• 1 cup Canned Chickpeas, Rinsed And Drained
• 4 ounces, weight Fresh Mozzarella Cheese (I Used Fresh Mozzarella Balls Called Bocconcini)
• 3 Tablespoons Good Quality Olives

1. FOR THE BREADCRUMB TOPPING: In a small skillet, heat the olive oil over medium heat; add the onion and saute until tender and just starting to brown (about 3 minutes), stirring occasionally. Turn the heat down to low and add the garlic and bread crumbs; saute until the garlic is fragrant and the breadcrumbs are light golden brown (about 2 minutes), stirring frequently. Turn off heat and stir in the herbs and a pinch of salt and pepper. Cool completely.
2. FOR THE LEMON OLIVE OIL DRESSING: Whisk together all of the dressing ingredients and set aside.
3. TO ASSEMBLE THE SALAD: Divide the lettuce between 2 plates or bowls. On the top of each, scatter the scallions, chickpeas, mozzarella cheese, and black olives. Drizzle on the dressing, then top with the breadcrumb topping.

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Taken from tastykitchen.com/recipes/salads/bread-crumbed-salad/ (may not work)