Salad (from Columbia Restaurant)
Salad (from Columbia Restaurant)
Ingredients
For the 1905 Dressing
- 1/2 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons dried oregano
- 1 tablespoon garlic, minced
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar, optional
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
For the Salad
- 1/2 iceberg lettuce, head, chopped into bite-sized pieces
- 1/2 cup ham, julienned
- 1/2 cup Swiss cheese, julienned
- 2 Roma tomatoes, sliced or chopped
- 1/4 red onion, thinly sliced into rings or half-rings, optional
- 1/2 cup Spanish olives, drained
- 1/2 cup Pecorino Romano cheese, grated, for generous layering
- 1/2 lemon, for juicing
Instructions
- 1
Prepare the dressing: In a medium bowl, combine the extra virgin olive oil, white wine vinegar, dried oregano, minced garlic, Worcestershire sauce, granulated sugar (if using), salt, and black pepper. Whisk vigorously until all ingredients are well emulsified and thoroughly combined.
⏱️ 5 min
- 2
Prepare the salad base: In a large salad bowl, place the chopped iceberg lettuce.
⏱️ 2 min
- 3
Layer the salad ingredients: Evenly distribute the julienned ham, julienned Swiss cheese, sliced Roma tomatoes, thinly sliced red onion (if using), and drained Spanish olives over the iceberg lettuce.
⏱️ 5 min
- 4
Add the cheese: Sprinkle a very generous layer of grated Pecorino Romano cheese over all the layered salad ingredients.
⏱️ 1 min
- 5
Dress and serve: Just before serving, squeeze the juice from half of a lemon evenly over the entire salad. Drizzle the prepared 1905 dressing over the salad. Toss gently to combine all ingredients, ensuring the dressing coats everything. Serve immediately.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Salad (from Columbia Restaurant)
Ingredients
For the 1905 Dressing
- 1/2 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons dried oregano
- 1 tablespoon garlic, minced
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar, optional
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
For the Salad
- 1/2 iceberg lettuce, head, chopped into bite-sized pieces
- 1/2 cup ham, julienned
- 1/2 cup Swiss cheese, julienned
- 2 Roma tomatoes, sliced or chopped
- 1/4 red onion, thinly sliced into rings or half-rings, optional
- 1/2 cup Spanish olives, drained
- 1/2 cup Pecorino Romano cheese, grated, for generous layering
- 1/2 lemon, for juicing
Instructions
- 1
Prepare the dressing: In a medium bowl, combine the extra virgin olive oil, white wine vinegar, dried oregano, minced garlic, Worcestershire sauce, granulated sugar (if using), salt, and black pepper. Whisk vigorously until all ingredients are well emulsified and thoroughly combined.
⏱️ 5 min - 2
Prepare the salad base: In a large salad bowl, place the chopped iceberg lettuce.
⏱️ 2 min - 3
Layer the salad ingredients: Evenly distribute the julienned ham, julienned Swiss cheese, sliced Roma tomatoes, thinly sliced red onion (if using), and drained Spanish olives over the iceberg lettuce.
⏱️ 5 min - 4
Add the cheese: Sprinkle a very generous layer of grated Pecorino Romano cheese over all the layered salad ingredients.
⏱️ 1 min - 5
Dress and serve: Just before serving, squeeze the juice from half of a lemon evenly over the entire salad. Drizzle the prepared 1905 dressing over the salad. Toss gently to combine all ingredients, ensuring the dressing coats everything. Serve immediately.
⏱️ 7 min