Iceberg Salad with Onions, Capers, and Parm
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Ingredients
4 servings
- 1 small head of iceberg lettuce, cut into 1 ½-inch slices (crosswise) or classic wedges (yes, this is a lot of lettuce for three people, but what can I say, I am enthusiastic).
- ½ small white or yellow onion, or 1 large shallot, thinly sliced into rings
- 2 tablespoons or so of capers, coarsely chopped so they don’t roll around everywhere
- 2 tablespoons distilled white vinegar, white wine vinegar or red wine vinegar, plus more if you need it (I like my salad impossibly tangy)
- kosher salt and freshly ground black pepper
- olive oil, for drizzling
- about 1/2 cup (more or less) parsley, finely chopped
- a few sprigs oregano or marjoram, leaves removed, finely chopped
- a good hunk of pecorino cheese, finely grated (about ½ cup), plus more, if you like
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Preparation
Step 1
Arrange the lettuce on a large plate, serving platter or shallow bowl and top with onion and capers. Drizzle with vinegar and season with salt and pepper.
Step 2
Drizzle with olive oil and sprinkle with herbs, followed by a sprinkling/scattering/grating of the cheese.
Step 3
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Chef's notes
DO AHEAD:
This is truly an à la minute kind of salad, but if you must, you can cut the iceberg lettuce a few hours ahead, and store it in a zippered bag in the refrigerator.
