Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup white distilled vinegar
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp honey
  • 1 tsp mayonnaise
  • 300g romaine lettuce, chopped into 1-inch squares
  • 200g iceberg lettuce, shredded
  • 150g Roma tomatoes, sliced into thick wedges
  • 50g red onion, sliced into thin rings
  • 60g whole black olives, drained
  • 45g mild pepperoncini peppers
  • 30g garlic-butter croutons

Instructions:

  1. Combine the 1/2 cup olive oil, 1/3 cup white vinegar, 1 tsp honey, and 1 tsp mayonnaise in a jar. Note: The mayo is the secret to a unified sauce.
  2. Add the 1/4 cup Parmesan, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/2 tsp pepper.
  3. Shake the jar vigorously for 30 seconds until the liquid looks creamy and opaque.
  4. Rest the dressing in the fridge for 10 minutes. This allows the dried herbs to soften.
  5. Wash the 300g romaine and 200g iceberg in ice cold water. Note: Cold water shocks the cells and makes them extra crisp.
  6. Spin the greens until they are completely dry to the touch.
  7. Slice the 150g Roma tomatoes into wedges and the 50g red onion into very thin circles.
  8. Layer the greens in a large, chilled bowl, followed by the onion rings, tomatoes, 60g olives, and 45g pepperoncinis.
  9. Drizzle the dressing over the salad just before serving. Wait for the aroma of garlic and vinegar to hit.
  10. Toss gently using large spoons, ensuring the Parmesan in the dressing coats the leaves.
  11. Top with 30g garlic butter croutons and an extra dusting of Parmesan if you're feeling fancy.