| 1 head | iceberg lettuce |
| ¼ head | radicchio |
| 1 | red onion |
| 100 ml | olive oil |
| 5 tbsp | white wine vinegar |
| 1 tbsp | mayonnaise |
| 1 tsp | dried oregano |
| 1 tsp | sugar |
| 1 clove | garlic |
| salt | |
| pepper | |
| Parmesan cheese |
Trim the end of the iceberg lettuce and discard any wilted outer leaves. Quarter lengthwise, then cut each quarter into 3 equal pieces and transfer to a serving plate. Trim end of radicchio and discard any wilted leaves. Halve lengthwise, then cut each half into 3 equal pieces and transfer to the serving plate with the iceberg. Peel and very thinly slice red onion into rings using a mandoline, if you have one. Scatter the onions over the iceberg and radicchio wedges.
Add olive oil, vinegar, mayonnaise, dried oregano, and sugar to a measuring cup. Peel and grate garlic into the jar using a fine grater. Whisk the dressing until combined. Season with salt and pepper to taste.
To serve, pour dressing over the serving platter. Use a vegetable peeler to shave Parmesan cheese over the top, and finish with freshly ground black pepper. Enjoy!
