For 20 people or so:
2 heads Romaine lettuce, washed spun and torn into bite-size pieces
1 head green or red leaf lettuce (or a combination of endive, arugala, spring mix, etc), about 8 C washed & torn
Julienned colorful pepper - 1, for color
1 Can washed, rinsed garbanzos (optional)
Dressing (note: measurements approximate since I didn't use a formal recipe)
3/4 C good olive oil
1/4 C red wine vinegar or fresh-squeezed lemon juice
3-6 cloves garlic, minced
1+ Tbsp dijon mustard
1 Tbsp White Worcestershire
Sea Salt (or Kosher) and pepper to taste
2 Tbsp finely grated parmesan cheese
Mince the garlic and add to the oil and let sit all day or over night. When you are ready to serve, add the rest of the ingredients except the parmesan and shake or whisk well to combine. Broadcast the cheese across the top of the lettuce in a big bowl. Pour on and toss enough dressing just to moisten the greens - a soggy, boggy salad is not a good foil for a winter meal!
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