Leon Salad - cooking recipe

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

Preparation

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