Salads |
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1905 Salad - 2016
Recipe courtesy of Virginia "V" Leandro - Friend of Ron, Joan and the rest of the "Framily"
INGREDIENTS
DRESSING
SALAD
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.
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.
This amazing salad was shared at a "framily" get together at the Texas Wozny's house by our dear friend Virginia, more affectionately known as "V." It is simply amazing! Of course, nobody can match the love that she puts into it, but with this recipe, you can come pretty close!
Note from Ron... I ate at the Columbia in Orlando in February 2017, and had the 1905 salad... I'm tellin' ya... this recipe is spot on! Delish!
History of the Columbia’s Original “1905” Salad®
Founded in 1905 by Cuban immigrant Casimiro Hernandez, Sr., the Columbia Restaurant is Florida’s oldest restaurant℠, and the largest Spanish restaurant in the world. In the 1970s, this flavorful salad was the Columbia’s answer to the ubiquitous salad bar. Created by waiter Tony Noriega in the 1940s, it was adapted by the Columbia, eventually phasing out the use of black olives and celery.
The Columbia kitchen designed a new dressing that features Worcestershire sauce, lemon, and Parmesan cheese. When the president of Lea and Perrins heard that the Columbia was his biggest customer, he investigated and ate a “1905” Salad®. He soon discovered the salad’s delights for himself.
DRESSING
- ½ 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
- 4 cups iceberg lettuce, broken into 1 ½" × 1 ½" pieces
- 1 ripe tomato, cut into eighths
- ½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)
- ½ cup Swiss cheese, julienne 2" × ⅛"
- ½ cup pimiento-stuffed green Spanish olives
- “1905” Dressing
- ¼ cup Romano cheese, grated
- 2 tablespoons Lea & Perrins Worcestershire Sauce®
- 1 lemon
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.
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.
This amazing salad was shared at a "framily" get together at the Texas Wozny's house by our dear friend Virginia, more affectionately known as "V." It is simply amazing! Of course, nobody can match the love that she puts into it, but with this recipe, you can come pretty close!
Note from Ron... I ate at the Columbia in Orlando in February 2017, and had the 1905 salad... I'm tellin' ya... this recipe is spot on! Delish!
History of the Columbia’s Original “1905” Salad®
Founded in 1905 by Cuban immigrant Casimiro Hernandez, Sr., the Columbia Restaurant is Florida’s oldest restaurant℠, and the largest Spanish restaurant in the world. In the 1970s, this flavorful salad was the Columbia’s answer to the ubiquitous salad bar. Created by waiter Tony Noriega in the 1940s, it was adapted by the Columbia, eventually phasing out the use of black olives and celery.
The Columbia kitchen designed a new dressing that features Worcestershire sauce, lemon, and Parmesan cheese. When the president of Lea and Perrins heard that the Columbia was his biggest customer, he investigated and ate a “1905” Salad®. He soon discovered the salad’s delights for himself.
