Ingredients:
- cup Mayonnaise
- /2 cup cold Water
- /4 cup White Wine Vinegar
- /4 cup Vegetable Oil (or Canola)
- /4 cup Freshly Grated Parmesan Cheese
- tablespoons Granulated Sugar
- teaspoon Garlic Powder
- teaspoon Dried Oregano
- /2 teaspoon Dried Basil
- teaspoon Salt
- /2 teaspoon Freshly Ground Black Pepper
- teaspoon Dijon Mustard
- large head Iceberg Lettuce, washed, dried, and chopped
- small head Romaine Lettuce, chopped (optional)
- medium Roma or Vine Tomatoes, diced
- /4 cup Red Onion, thinly sliced
- /2 cup Kalamata Olives, pitted and halved
- /2 cup Pepperoncini Peppers, sliced
- cup Croutons
- /2 cup Shredded Mozzarella Cheese (optional)
Instructions:
- Prepare the Dressing: In a medium bowl, combine the mayonnaise, cold water, white wine vinegar, vegetable oil, grated Parmesan, sugar, Dijon mustard, garlic powder, oregano, basil, salt, and pepper.
- Emulsify: Vigorously whisk the dressing ingredients together until completely smooth and creamy.
- Taste and Chill: Taste for seasoning; adjust salt or sugar if needed. Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.
- Prep the Greens: Thoroughly wash, dry (crucial step), and chop the iceberg and romaine lettuce. Place in a large salad bowl.
- Prepare the Add-ins: Dice tomatoes, thinly slice the red onion, halve the olives, and slice the pepperoncini. Add all prepped vegetables and olives to the large salad bowl with the lettuce.
- Dress Lightly: Just before serving, drizzle a modest amount of the chilled dressing over the salad ingredients. Toss gently to coat everything lightly.
- Final Toss: Add the croutons and mozzarella (if using). Give one final, quick toss. Serve immediately with extra dressing on the side.