Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp mayonnaise
  • 1 tsp honey
  • 1/2 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 4 tbsp finely grated Parmesan cheese, divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1 head iceberg lettuce, cored and chopped
  • 2 cups romaine lettuce, chopped
  • 1/2 cup radicchio, shredded
  • 1/2 cup red onion, thinly sliced into half-moons
  • 2 Roma tomatoes, quartered
  • 1/2 cup black olives, pitted and whole
  • 8 pepperoncini peppers, whole
  • 1 cup garlic herb croutons

Instructions:

  1. Combine olive oil, red wine vinegar, mayonnaise, honey, garlic powder, Italian seasoning, 2 tablespoons of Parmesan cheese, salt, pepper, and lemon juice in a blender or mason jar.
  2. Emulsify the dressing: Pulse in a blender for 20 seconds or shake vigorously in a jar for 60 seconds until the mixture is creamy, opaque, and pale gold.
  3. Prepare the greens: Chop the iceberg and romaine, and shred the radicchio. Submerge the greens in cold water, then use a salad spinner to remove all moisture.
  4. Assemble the salad: In a large chilled bowl, combine the dried greens, sliced red onion, Roma tomatoes, black olives, and pepperoncini.
  5. Final touch: Drizzle the dressing over the salad and toss thoroughly to coat. Top with garlic herb croutons and the remaining 2 tablespoons of grated Parmesan cheese.