1 head romaine lettuce (about 1¼ pounds), cut into 1-inch squares (about 3 quarts) ¼ pound sliced pepperoni, chopped ⅓ cup drained sliced pimientos (one 4-ounce jar) ⅓ cup chopped red onion 1½ cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1½ cups pitted and chopped green or black olives 3 tablespoons red- or white-wine vinegar ¼ cup olive oil ½ teaspoon salt ¼ teaspoon fresh-ground black pepper ½ cup grated Parmesan

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