California Pizza Kitchen Chopped Salad

Dressing:
1 teaspoons minced fresh garlic
2 teaspoons minced fresh shallots
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
2 teaspoons chopped parsley
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/4 cup red wine vinegar
1 1/3 cups mild-flavored olive oil
3 tablespoons grated Parmesan cheese

Salad:
12 leaves basil, chopped into fine strips
2 cups shredded mozzarella cheese
1 cup garbanzo beans
4 cups seeded and diced tomatoes
3 cups diced turkey breast
1/2 cup julienne-sliced Genoa salami
2 tablespoons chopped scallions
1/2 head iceberg lettuce, washed, drained and chilled until crisp. Then chopped into 1/8-inch wide strips
1/2 head romaine lettuce, chopped into 1/8-inch wide strips

For Dressing:
Whisk together garlic, shallots, mustard, oregano, parsley, pepper, salt, wine vinegar, olive oil and cheese. Set aside.

For Salad:
In large bowl, toss together basil, mozzarella, beans, tomato, turkey, salami and scallions.
Put in refrigerator if not serving immediately.

Just before serving add sliced lettuces and dressing to the bowl. Toss gently but thoroughly and serve immediately on small plates. Serve more dressing on the side (if people want extra).