• 2 tablespoons  grated Parmesan cheese

For the dressing:

• 1/4 cup  extra-virgin olive oil
• 2 tablespoons  white wine vinegar
• 3 tablespoons  mayonaise
• 1 tablespoon  lemon juice
• 1/4 teaspoon  garlic salt
• 1/2 teaspoon  dried Italian seasoning

For the salad:

• 1 head washed and torn romaine lettuce
• 1/4 red onion, thinly sliced
• 4 small pickled peppers, such as pepperocini
• 2 small  vine-ripened tomato, quartered
• 8 black olives, sliced in half
• 1/2 cup large croutons
• 3 tablespoons  grated parmesan cheese