Ingredients

• 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
• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.