Ingredients:

  • 1 large head romaine lettuce, washed, dried, and chopped (about 600g / 1.3 lbs)
  • 1 cup cherry tomatoes, halved (150g / 5.3 oz)
  • 1/2 cup red onion, thinly sliced (75g / 2.6 oz)
  • 1/2 cup black olives, sliced (60g / 2.1 oz)
  • 1 cup croutons (either store-bought or homemade - recipe below) (50g / 1.8oz)
  • 1/2 cup grated Parmesan cheese (30g / 1.1 oz)
  • 1/2 cup mayonnaise (120ml / 4 fl oz)
  • 1/4 cup white vinegar (60ml / 2 fl oz)
  • 1/4 cup vegetable oil (60ml / 2 fl oz)
  • 2 tablespoons water (30 ml / 1 fl oz)
  • 2 tablespoons Parmesan cheese, finely grated (15g / 0.5 oz)
  • 2 teaspoons sugar (8g / 0.3 oz)
  • 1 teaspoon dried Italian seasoning (2g / 0.07 oz)
  • 1/2 teaspoon garlic powder (1g / 0.035 oz)
  • 1/4 teaspoon salt (1.5g / 0.05 oz)
  • 1/4 teaspoon black pepper (0.5g / 0.02 oz)
  • 4 slices day-old bread, cubed (approx. 100g / 3.5oz)
  • 2 tablespoons olive oil (30ml / 1 fl oz)
  • 1/2 teaspoon garlic powder (1g / 0.035 oz)
  • 1/4 teaspoon dried Italian seasoning (0.5g / 0.02 oz)

Instructions:

  1. In a small bowl, whisk together mayonnaise, white vinegar, vegetable oil, water, Parmesan cheese, sugar, Italian seasoning, garlic powder, salt, and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Taste and adjust seasonings as needed.
  2. Preheat oven to 350°F (175°C). Toss bread cubes with olive oil, garlic powder, and Italian seasoning on a baking sheet. Bake for 5-7 minutes, or until golden brown and crispy. Watch carefully to prevent burning!
  3. Wash, dry, and chop the romaine lettuce. Halve the cherry tomatoes. Thinly slice the red onion. Slice the black olives.
  4. In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, red onion, and black olives.
  5. Just before serving, add the croutons and Parmesan cheese to the salad. Pour desired amount of dressing over the salad and toss gently to coat. Serve immediately. Don't over-dress the salad, or it will get soggy!