Ingredients:
- /2 cup Mayonnaise
- /4 cup White Wine Vinegar
- /4 cup Ice Water
- /4 cup Light or Vegetable Olive Oil
- tablespoons Grated Parmesan Cheese
- teaspoons Granulated Sugar
- teaspoon Garlic Powder
- /2 teaspoon Onion Powder
- /2 teaspoon Dried Oregano
- /2 teaspoon Dried Basil
- /4 teaspoon Salt
- /4 teaspoon Freshly Ground Black Pepper
- large head Iceberg Lettuce, finely shredded
- medium head Romaine Lettuce, chopped
- /4 cup Red Onion, very thinly sliced
- /2 cup Kalamata Olives, halved
- /4 cup Pepperoncini Peppers, drained and sliced
- medium Carrot, shredded or grated
- medium Roma Tomatoes, seeded and chopped
- /2 cup freshly grated or shaved Parmesan Cheese (for topping)
- cups cubed Day-old Bread (for croutons)
- tablespoons Olive Oil (for croutons)
- /2 teaspoon Garlic Powder (for croutons)
- /2 teaspoon Dried Parsley (for croutons)
Instructions:
- Prepare the Dressing: In an airtight jar, combine all dressing ingredients (mayonnaise through black pepper). Seal tightly and shake vigorously until emulsified and creamy. Taste and adjust seasoning if necessary. Chill for at least 30 minutes.
- Prepare the Croutons (If making): Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic powder, and parsley. Spread on a baking sheet. Bake for 5-7 minutes, tossing halfway, until golden and crisp. Let cool completely.
- Prepare the Greens: Thoroughly wash and dry both the iceberg and romaine lettuces. Shred the iceberg finely and chop the romaine. Place both in a very large bowl.
- Assemble the Mix-ins: Add the red onion, olives, pepperoncini, carrots, and tomatoes to the greens.
- Dress the Salad: Just before serving, pour about 3/4 of the chilled dressing over the salad ingredients. Toss gently but thoroughly until every leaf is lightly coated. Add more dressing as needed.
- Final Presentation: Transfer the tossed salad to a large serving bowl or individual plates. Sprinkle generously with the shaved/grated Parmesan cheese and top with the cooled croutons. Serve immediately.