Iceberg Salad with Pecorino, Olives and Pickled Chile
Ingredients
1 fresh chile, such as jalapeño, Fresno or habanero, thinly sliced, seeds removed for less heat
1/2 small white or yellow onion, thinly sliced
1/4 cup distilled white vinegar or white wine vinegar
2 teaspoons honey
Kosher salt and freshly ground black pepper
8 ounces Castelvetrano or oil-cured black olives, pitted and crushed
3 tablespoons fresh oregano, coarsely chopped, or 2 teaspoons dried, plus more for serving
1 head iceberg lettuce, cut into
1½-inch wedges and leaves pulled apart slightly
1/2 cup fresh parsley, tender leaves and stems
6 tablespoons olive oil
ounce
1 ounce pecorino cheese, finely grated (about 1/2 cup), plus more
Directions
1. Combine the chile, onion, vinegar and honey in a large bowl; season with salt and pepper and set aside for 5 or so minutes to soften and marinate the onion.
2. Add the olives and oregano to the onion and toss to coat.
3. Arrange the lettuce and parsley on a large serving platter or in a bowl. Spoon the onion-olive mixture over. Season with salt and pepper and drizzle with olive oil. Scatter with the cheese and more oregano, if desired, before serving.
Swap option: Use romaine or escarole instead of iceberg, use red onion instead of white or yellow, use another firm cheese like Parmesan instead of pecorino.