Iceberg Salad with Onions, Capers, and Pecorino - Alison Roman

Ingredients

• 1 small head of iceberg lettuce , cut into 1 ½-inch slices (crosswise) or classic wedges (yes, this is a lot of lettuce for three people, but what can I say, I am enthusiastic).
• ½ small white or yellow onion , or 1 large shallot, thinly sliced into rings
• 2 tablespoons or so of capers , coarsely chopped so they don’t roll around everywhere
• 2 tablespoons distilled white vinegar, white wine vinegar or red wine vinegar , plus more if you need it (I like my salad impossibly tangy)
• kosher salt
• freshly ground black pepper
• olive oil , for drizzling
• about 1/2 cup (more or less) parsley , finely chopped
• a few sprigs oregano or marjoram , leaves removed, finely chopped
• a good hunk of pecorino cheese , finely grated (about ½ cup), plus more, if you like