Ingredients:

  • ½ cup White Wine Vinegar (120 ml)
  • 1 cup Extra Virgin Olive Oil (240 ml)
  • ¼ cup Water (60 ml)
  • 2 Tbsp Granulated Sugar (30 g)
  • 1 tsp Kosher Salt (5 g)
  • ½ tsp freshly ground Black Pepper (2.5 g)
  • 1 tsp Garlic Powder (5 g)
  • ½ tsp Onion Powder (2.5 g)
  • 1 tsp Dried Oregano (5 g)
  • ½ tsp Dried Basil (2.5 g)
  • 1 Tbsp fresh Lemon Juice (15 ml)
  • 1 Tbsp Mayonnaise (optional)
  • 1 large head Romaine Lettuce
  • ½ head Iceberg Lettuce
  • 3 medium Roma Tomatoes, cut into wedges
  • ½ small Red Onion, sliced very thinly
  • ½ cup Black Olives (pitted) (75 g)
  • 8-10 Pepperoncini Peppers
  • 1 cup Croutons
  • ¼ cup Freshly Grated Parmesan Cheese (30 g)

Instructions:

  1. Combine the water, white wine vinegar, sugar, salt, pepper, garlic powder, onion powder, oregano, basil, lemon juice, and optional mayonnaise into a blender or food processor.
  2. Whiz the ingredients until the sugar and salt are completely dissolved.
  3. While the blender is running, slowly drizzle in the 1 cup of olive oil until the dressing emulsifies, becoming slightly thickened and uniform.
  4. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow the flavours to meld and the emulsion to stabilize.
  5. Thoroughly wash both Romaine and Iceberg lettuces. Use a salad spinner or towels to ensure the lettuce is completely dry, as wet lettuce ruins the dressing's adherence.
  6. Tear the dried lettuce into bite-sized pieces. Slice the tomatoes into wedges, thinly slice the red onion, and drain the olives and pepperoncini.
  7. In a very cold, large serving bowl, combine the prepared lettuce, tomatoes, red onion, black olives, and pepperoncini.
  8. Remove the chilled dressing and give it a final whisk or shake. Add about half the dressing to the salad bowl and gently toss to coat all the ingredients evenly.
  9. Just before serving, add the croutons and generously grate the fresh Parmesan cheese over the top. Toss gently one last time and serve immediately.