Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup White Distilled Vinegar
  • 1 tbsp Mayonnaise
  • 2 tbsp Grated Parmesan Cheese
  • 1 tsp Garlic Powder
  • 1 tsp Dried Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 tbsp Pepperoncini juice
  • 1 head Iceberg Lettuce, chopped
  • 2 cups Romaine Lettuce, chopped
  • 1/2 cup Shredded Carrots
  • 1/4 cup Thinly Sliced Red Cabbage
  • 4 slices Red Onion, rings separated
  • 8 Whole Pepperoncinis
  • 1/2 cup Black Olives, pitted and sliced
  • 1 cup Seasoned Garlic Croutons
  • 1/2 cup Roma Tomatoes, quartered
  • 2 tbsp Grated Parmesan for serving

Instructions:

  1. Combine the olive oil, vinegar, mayonnaise, 2 tablespoons parmesan, garlic powder, Italian seasoning, salt, sugar, and pepperoncini juice in a mason jar. Shake vigorously for at least 30 seconds until fully emulsified and opaque.
  2. Chop your iceberg and romaine, then wash them in ice cold water. Use a salad spinner until the leaves are bone dry and brittle.
  3. Thinly slice your red cabbage and onions. If the onions are too 'sharp,' soak them in cold water for 5 minutes until the aggressive sulfur smell fades.
  4. In a large, pre-chilled salad bowl, toss together the dried lettuce, shredded carrots, and red cabbage.
  5. Layer the Roma tomato quarters, black olives, and whole pepperoncinis on top of the greens.
  6. Pour about 3/4 of the dressing over the salad. Use large tongs or spoons to toss everything from the bottom up until every leaf has a silky, glistening coat.
  7. Add the 1 cup of garlic croutons and the onion rings last.
  8. Sprinkle the remaining 2 tbsp of Parmesan cheese and a generous amount of freshly cracked black pepper over the top until the surface is lightly dusted.