Chef's Salad

Ingredients

• 6  carrots 
• 0.8 pound cherry tomatoes 
• 15 ounce chick-peas canned
• 0.3 cup flat-leafed parsley leaves fresh packed
• 0.7 cup basil leaves fresh packed
• 1 small head frisée french ( curly endive)
• 1  garlic clove 
• 1 pound ham 
• 3 tablespoons herbs such as thyme mixed fresh
• 0.5 cup olive oil 
• 0.3 pound a piece parmigiano-reggiano 
• 1 small head radicchio thinly 
• 8  radishes 
• 1  onion red
• 1 head the of 1 cos lettuce 
• 0.5 teaspoon salt 
• 3 ounce sunflower sprouts 
• 3 tablespoons white-wine vinegar 

Equipment

• food processor
• bowl
• blender
• colander
• peeler

Directions

1. Shred carrots and thinly slice radishes.
2. 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.
3. Halve onion lengthwise and thinly slice crosswise. In a medium bowl dissolve salt in ice water and stir in onion.
4. Let onion stand at least 15 minutes and up to 1 hour.
5. 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.
6. With a vegetable peeler shave thin slices from Parmigiano-Reggiano.
7. 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.