Iceberg with Pecorino, Crushed Olives, and Pickled Chile

• servings: 4-6

Ingredients

1 fresh chile, such as jalapeño, Fresno, or habanero, thinly sliced, seeds removed for less heat

½ small white or yellow onion, thinly sliced

¼ 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 of iceberg lettuce, cut into 1½-inch wedges and leaves pulled apart slightly

½ cup fresh parsley, tender leaves and stems

6 tablespoons olive oil

1 ounce pecorino cheese, finely grated (about ½ cup), plus more, if you like

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.

DO AHEAD: This is kind of an à la minute 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.

Notes

Iceberg lettuce, historically speaking, has a reputation for being boring, basic, and just generally uncool. But like Birkenstocks and Tevas, what was once so uncool is now the coolest. And just like Birkenstocks, I now own at least one pair of iceberg lettuce. What I'm trying to say is that I'm proud to declare that I don't just tolerate iceberg, I love iceberg. I want it. I crave it. I shop specifically for it.

Presumably named either for the watery flavor, extremely crunchy texture, or both, iceberg's name and lackluster visual appearance don't do much to sell itself, and it's sure not known for its nutritional value, but that's not why we are here. Undeniably the crunchiest in the lettuce kingdom, iceberg's neutral flavor supports being blanketed with too much cheese and scattered with salty, assertively flavored olives. If you play your cards right (and we are playing our cards very right), iceberg can be the most over-the-top, indulgent-dare I say coolest— vegetable out there (and, no, that is not an iceberg pun, but it could be!).

EAT WITH Lamb Chops for the Table + A Very Good Lasagna