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 For dressing 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 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. 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. 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. 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. Makes 4 to 6 servings. I got this off of http://www.epicurious.com/recipes/recipe_views/views/102212

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