Remove the bottom core and chop the romaine into 1 by 2-3 inch pieces.
Sort through the baby arugula, removing any discolored pieces; rinse if necessary.
Cut the radicchio in half and then half again, removing the white core. Carefully slice ¼ of the head into ribbons less than a ¼ inch thick.
Sort through the parsley, pulling off complete leaves that are dark green in color.
Using your hands or salad tongs, toss the salad to evenly distribute the different greens.
Heat up a small frying pan or shallow skillet on medium-high, and add your sesame seeds. Use a heat-resistant spatula to move the sesame seeds back and forth to keep them moving. Once they have changed to a golden brown color remove them from the heat. Don't leave the sesame seeds unattended as they can go from toasted to burned in under 20 seconds.
Using a cheese slicer, shave the narrow edge of a wedge of Parmigiano Reggiano.
Lifting half the salad with one hand, sprinkle some of the cheese, then replace the greens and sprinkle the rest on top. Sprinkle the toasted sesame seeds then toss the salad to evenly distribute.
Add your favorite Italian dressing and toss with salad tongs.