1 head of iceberg lettuce, shredded (about one pound)

3 heads of Romaine hearts, shredded (about one pound)

2 15-ounce cans of chickpeas, drained

6 ounces sliced Genoa salami, cut into strips

6 ounces slices Capicola, cut into strips

1/2 pound sliced sharp Provolone cheese, cut into strips

1 12-ounce tub marinated mini mozzarella balls, drained and coarsely cut up (8 ounces after draining)

1/2 cup pepperoncini, drained and sliced

Grated Parmesan, to top the dressed salad

Dressing

1/4 cup red wine vinegar

3 medium to large garlic cloves, minced

1 1/2 tablespoons Dijon mustard

1/2 cup grated Parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil