Chef's Salad

• 6 carrots
• 8 radishes
• a 1-pound piece ham
• 1 head romaine
• 1 small head radicchio
• 1 small head frisee (French curly endive)
• a 3-ounce container sunflower sprouts
• a 15- to 19-ounce can chick-peas
• 1 red onion
• 1 teaspoon salt
• 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

1. Shred carrots and thinly slice radishes.
2. Cut ham into thin strips.
3. Tear lettuces into bite-size pieces and in a bowl toss with sprouts.
4. In a colander rinse and drain chick-peas.
5. Salad ingredients may be prepared up to this point 4 hours ahead and chilled, covered.
6. Halve onion lengthwise and thinly slice crosswise.
7. In a medium bowl dissolve salt in ice water and stir in onion.
8. Let onion stand at least 15 minutes and up to 1 hour.
9. Chop garlic.
10. 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.
11. Dressing may be made 1 hour ahead and chilled, covered.
12. With a vegetable peeler shave thin slices from Parmigiano-Reggiano.
13. Drain onion and pat dry.
14. Halve tomatoes.
15. In a large bowl combine all salad ingredients and toss with dressing and salt and pepper to taste.

carrots, radishes, ham, head romaine, head radicchio, head, sunflower sprouts, chickpeas, red onion, salt, garlic, basil, flatleafed parsley, herbs, whitewine vinegar, salt, olive oil, tomatoes

Taken from www.epicurious.com/recipes/food/views/chefs-salad-102212 (may not work)