1head iceberg lettucechopped in 1/4 to 1/2 inch pieces
1cupshredded mozzarella cheese
12ounces diced poached chicken breast
8ounces dry wine salami, diced
8ounces plum tomatoes diced, reserve half for garnish
1/2cup grated provolone cheese, reserve half for garnish
3green onions reserve half for garnish
To prepare the dressing: Combine the egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the microwave 5 seconds. Remove from the oven, whisk with a clean whisk, cover and let sit 1 minute.
In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add the olive oil, processing until emulsified. Set aside. (The dressing makes about 1-1/2 cup; refrigerate the excess).
To prepare the salad: Combine the chick peas, iceberg lettuce, basil, mozzarella, chicken, salami and half of the tomatoes, provolone and green onions. Toss with the dressing. Divide evenly between 8 lettuce-lined plates. Garnish with the remaining tomatoes, provolone and green onions.