1️⃣ Prepare the Vegetables:

• Wash and dry the lettuce thoroughly to keep it crisp.
• Tear into bite-sized pieces and place in a large salad bowl.
• Drain the artichoke hearts and quarter them.
• Dice the pimentos and thinly slice the red onion (soak onion slices in ice water for 5-10 minutes to mellow the sharpness, then pat dry).

2️⃣ Assemble the Salad:

• In the salad bowl, layer the iceberg and romaine lettuce.
• Scatter the artichoke hearts evenly over the lettuce.
• Sprinkle the diced pimentos and sliced red onions over the top.
• Generously add freshly grated Parmesan cheese for a nutty, savory bite.

3️⃣ Make the Dressing:

• In a small bowl, whisk together olive oil and red wine vinegar until emulsified.
• Season with salt and black pepper to taste.
• Let the dressing rest for 5 minutes to allow the flavors to meld.

4️⃣ Dress & Serve:

• Drizzle the dressing over the salad just before serving.
• Toss gently to coat all ingredients without making the lettuce soggy.
• Garnish with extra Parmesan or freshly cracked black pepper.