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The thickness of the cheese is more important here than the shape. I have used a wedge of imported provolone, squares of kasserie cheese and two half-moon-shaped pieces of domestic provolone. All will work, as long as they are 3/4- to 1-inch thick.
Salt and black pepper, to taste Directions Step 1: In a large serving bowl, place 3 heads romaine (washed and cut into 2-inch pieces). Place 6 large tomato wedges around the sides of the bowl. Step 2: Over the romaine, sprinkle 1/2 a small thinly sliced red onion, 1 (15-ounce) can garbanzo beans, 15 Kalamata olives and 1 thinly sliced stalk of celery. Place 1 quartered hard boiled egg around the edges of the bowl. Step 3: Season with salt and pepper to taste. Drizzle with 1/2 cup Italian salad dressing, toss and serve. For the Italian dressing: Step 1: In a large bowl, whisk together 1 cup red wine vinegar, the juice from 1 lemon and 4 cloves minced garlic.