The Weeknight Table

Ingredients

Produce
6 cups romaine lettuce, chopped
2 cups iceberg lettuce, chopped
1 cup cherry tomatoes, halved
1/2 small red onion, very thinly sliced
1/2 cup pepperoncini peppers

Dairy
1/2 cup freshly grated Parmesan cheese

Bakery
2 cups seasoned croutons

Pantry / Condiments
1/2 cup mayonnaise
1/3 cup white vinegar
1/4 cup vegetable oil
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Pepperoncini Flavor Boost
3 tablespoons pepperoncini brine (from the jar)

For the Lettuce Salt-Ice Bath
8 cups very cold water
1 cup ice
1 tablespoon kosher salt

Instructions

Begin by preparing the lettuce using a classic restaurant technique that gives Olive Garden salad its signature crisp texture. In a large bowl, combine the cold water, ice, and kosher salt and stir until the salt dissolves. Add the chopped romaine and iceberg lettuce and allow it to soak for about 10 minutes. This hydrates the leaves, removes bitterness, and lightly seasons the lettuce.

Drain the lettuce thoroughly and spin it completely dry in a salad spinner. The lettuce should be very dry before assembling the salad. Transfer it to the refrigerator while preparing the dressing so it stays cold and crisp.

To make the dressing, whisk together the mayonnaise, white vinegar, vegetable oil, olive oil, lemon juice, and Dijon mustard in a bowl until smooth. Add the Italian seasoning, garlic powder, onion powder, sugar, salt, and black pepper. Continue whisking until the dressing is fully emulsified. Cover and refrigerate for about 30 minutes to allow the flavors to meld.

When ready to assemble the salad, place the chilled lettuce in a large bowl. Drizzle the pepperoncini brine over the lettuce and toss lightly. This step adds the subtle tang that makes the Olive Garden salad taste distinctive even before the dressing is added.

Add the cherry tomatoes, sliced red onion, and pepperoncini peppers to the bowl and toss gently.

Add the croutons and grated Parmesan cheese. Drizzle about half of the dressing over the salad and toss until the leaves are lightly coated. Add more dressing as desired.

Serve immediately, finishing with an extra sprinkle of Parmesan and a few additional pepperoncini peppers on top.