Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup white wine vinegar
  • 1 tbsp mayonnaise
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp coarse black pepper
  • 1 tbsp granulated sugar
  • 2 tbsp grated Romano cheese
  • 1 tbsp pepperoncini juice
  • 340g American Blend salad mix (Iceberg, Romaine, Radicchio, and Carrots)
  • 50g red onion, thinly sliced
  • 60g black olives, sliced
  • 4 pepperoncinis
  • 100g Roma tomato, sliced into wedges
  • 30g large buttery croutons
  • 5g freshly grated Parmesan cheese

Instructions:

  1. Combine 1/2 cup extra virgin olive oil and 1/3 cup white wine vinegar in a jar.
  2. Drop in 1 tbsp mayonnaise. Shake vigorously until the liquid looks creamy and uniform.
  3. Whisk in 1 tsp garlic powder, 1 tsp dried Italian seasoning, 1/2 tsp salt, and 1/2 tsp coarse black pepper.
  4. Stir in 1 tbsp granulated sugar and 1 tbsp pepperoncini juice. Taste it — it should be sharp but not stinging.
  5. Fold in 2 tbsp grated Romano cheese.
  6. Place your 340g of salad mix in a large bowl. Feel the leaves; they should be ice cold to the touch.
  7. Scatter 50g of thinly sliced red onions and 60g of sliced black olives over the greens.
  8. Arrange 100g of Roma tomato wedges and 4 whole pepperoncinis on top.
  9. Toss in 30g of large buttery croutons just before you're ready to eat.
  10. Drizzle the dressing over the salad and toss gently. Garnish with 5g freshly grated Parmesan cheese until it looks like a light dusting of snow.