Life is full of contradictions—like salami on salad. In this bold winter mix, assertive greens are balanced with salty cured meat, cheese, and a handful of olives.
Allergen Note: Contains milk.
Wash and dry the radicchio, and cut it into ½-inch strips. Place the radicchio in a bowl, drizzle with the juice of ½ lemon and 1½ teaspoons olive oil, sprinkle with a pinch of salt, and toss to coat. Fold in the arugula. Heap the dressed greens in individual bowls.
Rinse and drain the chickpeas. Drain and chop the olives. Thinly slice 4 ribs of celery. In the same bowl, combine the chickpeas, olives, and celery. Drizzle with the vinaigrette, season with salt and pepper, and turn to coat.
Top the greens with the chickpeas, olives, and celery, and scatter with the salami and Parmesan. Grind with pepper and serve.