In a large serving bowl, combine ½ cup of extra-virgin olive oil, ¼ cup of red wine vinegar, 1 tablespoon of Dijon mustard, and a pinch of salt and black pepper. Whisk these ingredients vigorously for about 1-2 minutes until well blended.

Rinse and finely chop one head of iceberg lettuce until it yields about 6 cups of crisp greens. Julienne 4 ounces of Italian salami and shred 4 ounces of mozzarella cheese.

Add the chopped iceberg lettuce, julienned salami, shredded mozzarella, and one drained can of garbanzo beans to the bowl with the vinaigrette. Pour them in and prepare to toss.

Using two large salad forks, gently toss all the ingredients in the bowl for about 1 minute until evenly coated in the vinaigrette.

Top the salad with freshly grated Pecorino Romano or Parmesan cheese and add a crack of black pepper. Serve immediately for the best experience.