Ingredients:

  • /2 cup Mayonnaise (full-fat recommended)
  • /3 cup Water
  • /4 cup White Wine Vinegar
  • /4 cup Grated Parmesan Cheese (for dressing)
  • tablespoons Granulated Sugar
  • cloves Garlic, minced
  • teaspoon Dried Oregano
  • teaspoon Dried Basil
  • teaspoon Dijon Mustard
  • /2 teaspoon Salt
  • /4 teaspoon Black Pepper, freshly ground
  • large head Iceberg Lettuce, washed and chopped
  • medium Roma Tomatoes, diced
  • /4 medium Red Onion, very thinly sliced
  • /2 cup Black Olives, sliced or whole
  • /4 cup Pepperoncini Peppers, sliced
  • /2 cup Parmesan Cheese, shaved or grated (for finishing)
  • cup Croutons

Instructions:

  1. Phase 1: Crafting the Dressing. In a medium bowl, whisk together the mayonnaise, white wine vinegar, and water until mostly smooth.
  2. Add Flavorings: Whisk in the sugar, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and pepper.
  3. Incorporate Cheese: Gently fold in the 1/4 cup of finely grated Parmesan cheese.
  4. Chill: Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
  5. Phase 2: Assembling the Salad. Thoroughly wash, dry, and coarsely chop the iceberg lettuce. Dice the tomatoes, thinly slice the red onion, and slice the olives and pepperoncini.
  6. Assemble Components: In a very large salad bowl, combine the chopped lettuce, tomatoes, red onion, olives, and pepperoncini.
  7. Dress Lightly: Just before serving, pour about 3/4 of the chilled dressing over the salad mixture.
  8. Toss Gently: Use tongs to gently toss the salad until everything is lightly coated.
  9. Finish and Serve: Transfer the dressed salad onto individual plates or a serving platter. Top generously with the remaining Parmesan shavings and croutons. Serve immediately with extra dressing on the side.