Ingredients

• 1 sack chopped romaine lettuce, 10 ounces
• 1/2 cup special black pitted olives from the fancy olive bins near the deli
• 1 roasted red pepper, sliced
• 24 slices pepperoni
• 12 grape tomatoes
• 3 splashes red wine vinegar, about 3 tablespoons
• 2 tablespoons green salad olives with red pimento and juice
• 6 leaves fresh basil, torn up
• Handful flat-leaf parsley leaves, 2 to 3 tablespoons
• 3 big spoonfuls grated Parmigiano-Reggiano or Romano
• A few grinds black pepper
• 1/2 cup extra-virgin olive oil, eyeball it

Instructions

1. Pour lettuce into a big salad bowl. Break up the olives a little with your clean fingers. Scatter the olives and the sliced red peppers around the salad. Add in the grape tomatoes and the pepperoni slices, too. Into a blender, pour the vinegar. Add the olives, herbs, and cheese, the pepper and oil, too. Have the GH (grown-up helper) place the lid on blender and blend the dressing until everything is all chopped up and mixed up together. Pour dressing over the salad and toss it up good.