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Leon Salad

Our take on the popular Leon Salad served at La Scala in Beverly Hills (see Salad City) calls for marinating chickpeas, salami, and cheese in a red wine vinaigrette.
From: bonappetit.com SERVES 4–6

8 tbsp. extra-virgin olive oil
4 tbsp. red wine vinegar
½ tsp. dried thyme
½ tsp. dried oregano
¼ tsp. dried mustard
¼ tsp. crushed red chile flakes
1 clove garlic, smashed and minced into a paste
1 12-oz. can chickpeas, drained
4 oz. sliced provolone, cut into ¼" strips
4 oz. baby mozzarella balls, drained and quartered
1 4 oz. piece salami, halved lengthwise and thinly sliced crosswise into ¼"-thick pieces
¼ red onion, thinly sliced
1 cup fresh basil leaves, torn
¼ cup loosely packed flat-leaf parsley
¼ cup loosely packed mint leaves
2 hearts of romaine, finely chopped
1 head radicchio di Treviso or regular radicchio, roughly chopped
Kosher salt and freshly ground black pepper, to taste

In a large bowl, whisk together oil, vinegar, thyme, oregano, mustard, chile flakes, and garlic. Stir in chickpeas, provolone, mozzarella, salami, and onions; cover. Let marinate at room temperature for 1 hour.

Combine basil, parsley, mint, romaine, and radicchio in a large bowl and transfer to a serving platter. To serve, top lettuces and herbs with marinated chickpea mixture and season with salt and pepper.