The Columbia’s Original “1905” Salad

Recipe from:  Columbia Restaurant

Ingredients:

4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces

1 ripe tomato, cut into eighths

1/2 cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)

1/2 cup Swiss cheese, julienne 2" × ⅛"

1/2 cup pimiento-stuffed green Spanish olives

2 cups “1905” Dressing (see recipe below)

1/2 cup Romano cheese, grated

2 tablespoons Lea & Perrins Worcestershire Sauce®

1 lemon

Preparation:

Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients:

1/2 cup extra-virgin Spanish olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

⅛ cup white wine vinegar

Salt and pepper to taste

Salad Dressing Preparation:

Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

**AMAZING!  This salad comes from my favorite restaurant in the Tampa Bay area.  It tasted just like it does in the restaurant.  I am so happy that now I can have it whenever I want it.