Ingredients:

  • 1/2 cup neutral oil (canola or light olive oil)
  • 1/4 cup white wine vinegar
  • 1 tbsp fresh lemon juice
  • 2 tbsp grated Romano cheese
  • 1 tbsp granulated sugar
  • 1 tsp dried Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp coarse black pepper
  • 10 oz garden salad mix (iceberg, romaine, carrots, red cabbage)
  • 1/4 small red onion, thinly sliced
  • 8 whole black olives, pitted
  • 6 whole pepperoncini peppers
  • 1 large Roma tomato, sliced into wedges
  • 1/2 cup garlic butter croutons
  • 1 tbsp freshly grated Parmesan cheese

Instructions:

  1. Combine the oil, white wine vinegar, lemon juice, Romano cheese, sugar, Italian seasoning, garlic powder, salt, and pepper in a blender. Process for 30 seconds until the mixture looks creamy and pale yellow.
  2. Let the dressing sit for at least 5 minutes. This allows the dried Italian herbs to soften and release their oils into the liquid.
  3. Remove your chilled serving bowl from the freezer. Place the garden salad mix into the bowl, breaking up any large clumps of iceberg.
  4. Scatter the thinly sliced red onions over the greens. Look for a vibrant purple contrast against the pale green lettuce.
  5. Place the whole black olives and pepperoncini peppers on top. Do not chop them; the whole peppers are a signature part of the experience.
  6. Arrange the Roma tomato wedges around the edges. Ensure they are room temperature for the best flavor release.
  7. Drizzle half of the dressing over the salad and toss gently with large spoons. Add more dressing only if the leaves aren't fully glistening.
  8. Add the garlic butter croutons just before serving. Listen for the rattle of the dry bread against the bowl to ensure they are still crisp.
  9. Dust the entire bowl with the extra tablespoon of Parmesan cheese. Serve immediately while the bowl is still radiating cold.