CHEF'S SALAD

Chef's Salad image

Yield Makes 4 to 6 servings

Number Of Ingredients 20

6 carrots
8 radishes
a 1-pound piece ham
1 head romaine
1 small head radicchio
1 small head frisée (French curly endive)
a 3-ounce container sunflower sprouts
a 15- to 19-ounce can chick-peas
1 red onion
1 teaspoon salt
For dressing:
1 garlic clove
2/3 cup packed fresh basil leaves
1/4 cup packed fresh flat-leafed parsley leaves
3 tablespoons mixed fresh herbs such as thyme, rosemary, and marjoram
3 tablespoons white-wine vinegar
1/2 teaspoon salt
1/2 cup olive oil
a piece Parmigiano-Reggiano (about 1/3 pound)
3/4 pound cherry tomatoes

Steps:

Shred carrots and thinly slice radishes. Cut ham into thin strips. Tear lettuces into bite-size pieces and in a bowl toss with sprouts. In a colander rinse and drain chick-peas. Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered.
Halve onion lengthwise and thinly slice crosswise. In a medium bowl dissolve salt in ice water and stir in onion. Let onion stand at least 15 minutes and up to 1 hour.
Make dressing:
Chop garlic. In a blender or food processor finely chop herbs and garlic with vinegar and salt and, with motor running, add oil in a stream until blended. Dressing may be made 1 hour ahead and chilled, covered.
With a vegetable peeler shave thin slices from Parmigiano-Reggiano. Drain onion and pat dry. Halve tomatoes. In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste.