Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup white distilled vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp grated Romano cheese
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp granulated sugar
  • 1/2 tsp sea salt
  • 1/4 tsp coarse black pepper
  • 1 tbsp fresh squeezed lemon juice
  • 1 head romaine lettuce, chopped (approx. 300g)
  • 1/4 small red onion, thinly sliced
  • 1/2 cup sliced black olives
  • 8 whole pepperoncini peppers
  • 1 large Roma tomato, sliced into wedges
  • 1 cup garlic-butter croutons
  • 2 tbsp shaved Parmesan cheese for topping

Instructions:

  1. Pour the 1/3 cup white distilled vinegar and 1 tbsp fresh lemon juice into a jar. This creates the acidic base for the herbs to soak in.
  2. Stir in the 1 tsp garlic powder, 1 tsp Italian seasoning, 1/2 tsp sugar, 1/2 tsp sea salt, and 1/4 tsp pepper.
  3. Add the 1 tbsp mayonnaise and 2 tbsp grated Romano cheese. Whisk until no white clumps of mayo remain.
  4. Slowly stream in the 1/2 cup extra virgin olive oil while whisking or, if using a jar, seal and shake until the liquid is opaque and creamy.
  5. Chop the romaine into bite-sized pieces and wash thoroughly. Spin dry 3 times to ensure no water remains to dilute the dressing.
  6. Cut the 1/4 red onion into translucent slivers and the Roma tomato into 6 or 8 even wedges.
  7. Place the dried lettuce in a large bowl and scatter the onion, 1/2 cup black olives, and 8 pepperoncini on top.
  8. Drizzle half the dressing over the salad and toss gently. Stop when every leaf has a thin, glistening coat.
  9. Add the 1 cup croutons and 2 tbsp shaved Parmesan at the very last second until the bowl looks like a restaurant centerpiece.