COLUMBIA ‘1905’ SALAD (2 dinner salads or 4 side salads)
This is from the famous Cuban restaurant Columbia, which has outposts in Miami and in Saint Augustine, Florida.
4 cups iceberg lettuce, broken into 1-1/2 by 1-1/2 inch pieces
1 ripe tomato, cut into eighths
½ cup baked ham, julienned into 2 by 1/8 inch strips (you may substitute turkey or shrimp)
½ cup Swiss cheese, julienned into 2 by 1/8 inch strips
½ cup pimiento-stuffed green Spanish olives
2 cups ‘1905’ dressing (recipe follows)
½ cup grated Romano cheese
1 teaspoon to 2 tablespoons Worcestershire sauce, according to your taste
1 teaspoon to 2 tablespoons fresh lemon juice, according to your taste
- 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.
‘1905’ SALAD DRESSING
½ cup extra virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
1/8 cup white wine vinegar
salt and pepper to taste
- Mix olive oil, garlic and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.
from Saveur Magazine
One thought on “COLUMBIA ‘1905’ SALAD”
This is a great posst