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

Italian Blender Dressing:

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

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.