Ingredients:
- cup Mayonnaise
- /2 cup Water
- /4 cup White Wine Vinegar
- tablespoons Lemon Juice, fresh
- /4 cup Extra Virgin Olive Oil
- tablespoon Granulated Sugar
- teaspoon Garlic Powder
- teaspoon Onion Powder
- teaspoon Dried Oregano
- /2 teaspoon Dried Basil
- teaspoon Salt
- /2 teaspoon Freshly Ground Black Pepper
- /4 cup Grated Parmesan Cheese (for dressing)
- large heads Romaine Lettuce, washed, dried, and chopped
- large ripe Tomato, seeded and diced
- /4 cup Red Onion, very thinly sliced
- /2 cup Black Olives, sliced
- /4 cup Pepperoncini Peppers, sliced (optional)
- cup Croutons
- /2 cup Freshly grated Parmesan Cheese (for garnish)
Instructions:
- For the dressing: Combine mayonnaise, water, white wine vinegar, lemon juice, olive oil, sugar, salt, pepper, garlic powder, onion powder, oregano, and basil in a blender.
- Blend on high speed until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed.
- Add the 1/4 cup of grated Parmesan cheese and pulse just 3-4 times to combine. Do not over-blend.
- Transfer the dressing to an airtight container and refrigerate for at least 30 minutes to allow flavours to meld.
- For the salad: Place the impeccably dry, chopped romaine lettuce into a large mixing bowl.
- Scatter the diced tomato, sliced red onion, sliced black olives, and sliced pepperoncini over the lettuce.
- Just before serving, drizzle about half of the chilled dressing over the salad ingredients and gently toss until lightly coated.
- Add the croutons last and toss once more lightly.
- Transfer to chilled bowls, garnish generously with freshly grated Parmesan cheese, and serve immediately with any extra dressing on the side.