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Blend all the dressing ingredients together with an immersion blender or high powered blender like a vitamix, then store in an airtight container, in the fridge.
For the marinated olives, place the smashed olives in a container with ⅓ cup olive oil, lemon zest and juice, and season with flaky salt and pepper. Store refrigerated in an airtight container. Keeps up to 4 days.
To make the toasted crouton crumb, place the croutons into a ziploc bag and smash into a fine crumb. Heat a skillet over medium low heat with 1 tbsp butter and toast the crouton crumbs until fragrant and golden brown, stirring every few minutes. Place into an airtight container if not immediately using.
To assemble the salad, place the gem lettuce in a serving bowl and toss with half of the crouton crumb. Dress the salad with the dressing, toss again and sprinkle the marinated olives on top. Top with the remaining crouton crumb, flaky salt, pepper and freshly grated Parmesan or pecorino.