La Scala Salad

Chop the 2 romaine hearts. Layer the chopped romaine hearts, 1 cup arugula, 1/2 cup chickpeas, and 8 oz julienned salami in a bowl or jar. For the dressing, place 3/4 cup olive oil, 1/2 cup grated Parmesan cheese, 2 cloves garlic, 1 tsp Dijon mustard, 3 tbsp red wine vinegar, and 1/2 tsp each salt and pepper into a small food processor and blend until smooth. Pour the dressing over the salad ingredients, shake (if in a jar) or toss, and enjoy!