1905 Salad.
Local bon vivant and restauranteur Vic Christopher said on Facebook that the 1905 Salad is his all-time favorite, so we had to check it out. It comes from Columbia Restaurant, a “Spanish-Cuban” chain in Florida. What makes 1905 Salad work is the funkiness of long-marinated garlic and dried oregano mixed at the table with parm, lemon juice and a generous dollop of Worcestershire. The salad ingredients themselves can be adapted to your taste; next time we’d definitely use romaine vs iceberg lettuce. Makes 1 main or 2 side salads.
Ingredients:
½ c good olive oil
4 garlic cloves, minced
2 t dried oregano
2 T white wine vinegar
2 c iceberg lettuce, torn into bite size pieces
¼ c cherry tomatoes, sliced in half
¼ c provolone or swiss cheese, julienne
¼ c baked ham, julienne
¼ c green Spanish olives
2 T grated Parmesan or Romano cheese
1 T Worcestershire sauce
1 ½ t lemon juice
Method: combine first 4 ingredients to make “1905” dressing. Macerate at least overnight and ideally longer. At serving time, mix lettuce with half the dressing (reserve the rest for a future batch) plus lemon juice and Worcestershire. Add toppings and lightly toss before serving.
