Make the dressing

• Combine the white vinegar, extra virgin olive oil, grated Parmesan, pepperoncini brine, olive brine, sugar, garlic clove, salt and plenty of pepper in a jar.
• Shake well until emulsified.

Prepare the vegetables

• Trim any wilted or damaged outer leaves from the iceberg lettuce and chop it into a thick, rough chop.
• Thinly slice the green onions.
• Dice the Gordal olives.

Toss the salad

• Combine the lettuce, green onions and olives in a bowl.
• Pour over the dressing and toss until well coated but not soggy.

Plate and serve

• Pile the salad high on plates, restaurant style.
• Set pepperoncini and a few olives on the side, then finish with grated Parmesan and black pepper.