• 1 cup (220 g) light tasting olive oil
• ¹⁄₂ cup (120 g) red wine vinegar
• ¹⁄₃ cup, 2 tsp (84 g) mayonnaise
• ¹⁄₄ cup (25 g) grated parmesan cheese
• 1 Tbsp, 1 tsp (17 g) sugar
• 2 tsp (2 g) italian seasoning
• ¹⁄₂ tsp (1 g) onion powder
• ¹⁄₂ tsp (1 g) garlic powder
• ¹⁄₄ tsp (1 g) freshly ground black pepper

Add all dressing ingredients to a small blender or food processor and whirl until smooth and creamy. Refrigerate until ready to use.

• 2 Tbsp (28 g) butter
• 1 cup (54 g) panko bread crumbs
• 1 tsp (3 g) garlic powder
• 1 tsp (1 g) italian seasoning
• ²⁄₃ cup (67 g) grated parmesan cheese, freshly grated

To make Parmesan crumbs, melt butter in a small (8-inch) skillet over medium heat. Add the panko crumbs and mix well. Add the garlic powder and Italian seasoning and mix again. Continue to heat the crumb mixture, stirring constantly, until it turns golden brown and toasty. Be careful not to burn it. Transfer the hot crumb mixture to a shallow bowl and stir in the Parmesan. Let crumbs cool while you assemble the salad.

• 4 quarts romaine hearts, chopped and packed
• 6 Roma tomatoes, halved lengthwise and chopped
• 1 cup (130 g) pitted Kalamata olives
• 12 pepperoncini peppers (optional), whole or sliced
• 1 cup red onion, thinly sliced

In a large bowl, combine lettuce, tomatoes, olives, peppers (if using), and onions.