Ingredients:

  • 1/2 cup Neutral oil (e.g., canola or grapeseed)
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 1/2 Tbsp Granulated sugar
  • 2 Tbsp Mayonnaise (full-fat preferred)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried Italian seasoning blend (Oregano, Basil, Thyme)
  • 1/4 tsp Black pepper (freshly ground)
  • 1 tsp Kosher salt (or to taste)
  • 1/4 tsp Finely minced dried parsley
  • 2 Tbsp Cold water (or liquid from pepperoncini jar)
  • 1 large head Iceberg lettuce (cored and chopped)
  • 1 heart Romaine lettuce (chopped)
  • 2 medium Vine-ripe tomatoes (cut into wedges)
  • 1/4 medium Red onion (very thinly sliced)
  • 1/2 cup Black pitted olives (drained)
  • 1/2 cup Jarred pepperoncini peppers (whole or sliced)
  • 1/4 cup Grated Parmesan cheese
  • 1 cup Seasoned croutons

Instructions:

  1. Craft the Vinaigrette Base: In a small bowl or jug, whisk together the red wine vinegar, sugar, salt, pepper, garlic powder, Italian seasoning, and dried parsley until the sugar and salt begin to dissolve.
  2. Emulsify and Chill: Add the mayonnaise and cold water (or pepperoncini brine) to the acid mixture and whisk vigorously until smooth. While continuously whisking, slowly drizzle in the neutral oil, followed by the olive oil. The dressing should thicken slightly. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to marry.
  3. Prepare the Greens: Wash both the Iceberg and Romaine thoroughly. Use a salad spinner or tea towel to ensure the greens are absolutely dry. Chop the lettuce into bite-sized pieces and place them into the large mixing bowl.
  4. Prepare and Combine Base Ingredients: Slice the red onion very thinly. Cut the tomatoes into neat wedges. Add the sliced red onion, black olives, and pepperoncini to the bowl with the lettuce.
  5. Dress and Serve: Retrieve the chilled dressing and whisk briefly. Just before serving, pour about 3/4 of the vinaigrette over the salad base and toss gently but thoroughly until the leaves are lightly coated. Transfer the salad to a serving bowl. Top with the tomato wedges, a dusting of grated Parmesan cheese, and finally, the seasoned croutons. Serve immediately while cold and crisp.