Ingredients:

  • 1/2 cup (120 ml) Extra virgin olive oil
  • 1/4 cup (60 ml) White distilled vinegar
  • 1 tbsp (15 g) Mayonnaise
  • 1/2 tsp (2.5 g) Garlic powder
  • 1/2 tsp (1 g) Dried Italian seasoning
  • 1/4 tsp (1.5 g) Fine sea salt
  • 1/2 tsp (2 g) Granulated sugar
  • 1 tbsp (5 g) Grated Parmesan or Romano cheese
  • 1 tbsp (15 ml) Water
  • 1 bag (340 g) American Blend salad mix (Iceberg, Romaine, Radicchio, and Carrots)
  • 1/2 medium (75 g) Red onion, very thinly sliced
  • 50 g Whole pepperoncini peppers
  • 1/2 cup (60 g) Black olives, sliced
  • 1 large (150 g) Roma tomato, sliced into wedges
  • 1/2 cup (30 g) Garlic butter croutons
  • 1 tbsp Freshly grated Parmesan cheese for topping

Instructions:

  1. Add the white distilled vinegar, granulated sugar, sea salt, garlic powder, dried Italian seasoning, and mayonnaise to your blender or jar. Note: This creates the mother liquid that will hold the oil.
  2. Pulse or shake vigorously for 20 seconds until the sugar is completely dissolved and the mixture looks milky.
  3. Slowly stream in the extra virgin olive oil while the blender is on low (or add to the jar and shake for 40 seconds). Note: You'll see the color change from clear to a creamy, opaque pale yellow.
  4. Stir in the 1 tablespoon of grated Parmesan cheese and the water. Note: The water relaxes the emulsion so it doesn't just sit in a clump on the lettuce.
  5. Retrieve your pre chilled large bowl from the fridge and empty the bag of salad mix into it. The bowl should feel icy to the touch.
  6. Scatter the thinly sliced red onions, whole pepperoncini, and sliced black olives over the greens.
  7. Add the Roma tomato wedges. Handle them carefully so they don't release too much juice.
  8. Add the garlic butter croutons just before you are ready to serve.
  9. Drizzle the dressing over the top and toss gently with tongs until every leaf has a glossy, velvety sheen.
  10. Finish with a final dusting of freshly grated Parmesan cheese and serve immediately. | Method | Time | Texture | Best For | |--------|------|---------|----------| | Blender | 1 min | Ultra creamy / Thick | When you want the dressing to really stick | | Mason Jar | 2 mins | Slightly broken / Rustic | Quick weeknight prep with less cleanup | Israeli Salad Recipe with Sumac in 15 Minutes — Master the traditional israeli salad recipe with our simple guide. This healt...Apple Pomegranate Salad in 10 Minutes — Craft the perfect Apple Pomegranate Salad with our simple recipe featuring fe...Best Greek Salad Recipe in 15 Minutes — Discover the best greek salad recipe featuring tomato nectar technique for au... $img_2$