Romaine with Olives, Parmesan, and Pickled Onions

This is a variation of an Alison Roman salad, which is the one area of hers that I return to over and over again. This is put together in nothing flat--I mean 10 minutes, and it is beautiful and delicious. 1 fresh chile, thinly sliced 1/4 small red onion, thinly sliced ¼ cup cider vinegar 2 tsp honey Kosher salt and freshly ground black pepper 8 oz olives, pitted and crushed 1 tbs fresh oregano, coarsely chopped ( 1/2 tsp dried if you must, which I did) 1-2 heads romaine lettuce, chopped big ½ cup fresh flat-leaf parsley, very rough chopped enough olive oil--about a 1/4 c. should do About ½ cup finely grated pecorino cheese, plus more for serving Instructions Combine the chile, onion, vinegar, and honey in a dish. Season with salt and pepper and set aside for 5 minutes or so to soften and marinate the onion. After at least 5 minutes, add the olives and oregano to the onion and toss to coat. Arrange the lettuce and parsley on a large serving platter. Spoon the onion mixture over evenly. Don’t leave any of the vinegar behind. Season with salt and pepper and drizzle with olive oil. Scatter with cheese and serve immediately with more cheese for passing at the table.