1headiceberg lettucechopped into 1/4- to 1/2-inch pieces
1cupbasil leaveschopped
1cupshredded mozzarella cheese
12ouncespoached chicken breastdiced
8ouncesdry wine salamidiced
8ouncesplum tomatoes diceddivided use
1/2cupgrated provolone cheesedivided use
3green onionschopped, divided use
8lettuce leaves
Instructions
To prepare the dressing: Whisk the egg yolk and water in a small bowl. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook for 5 more seconds. Remove from the microwave and whisk with a clean whisk. Cover and return to the microwave 5 more seconds. Remove from the microwave and whisk with a clean whisk. Cover and let sit 1 minute.
In a food processor, combine the egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar, and lemon juice. Process until well blended. With the motor running, slowly add the olive oil and process until emulsified. Set aside. (This makes about 1 1/2 cups of dressing. Refrigerate any unused dressing.)
To prepare the salad: Combine the chickpeas, 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.