Leon Salad

This is an old-fashioned "fad" recipe. If you enjoy a lot of "things" in your salad, this is for you. If you can dry your own herbs, you will get the best flavor for the dressing. From "Saveur" magazine.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 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

Directions

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.