Columbia's 1905 Salad and Dressing Recipe

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Columbia's 1905 Salad and Dressing Recipe

Foolproof tips for creating the infamous "tableside" salad and its garlic infused dressing

Prep Time20

Cook Time0

Total Time20

Course: Main Course, Salad, Salad Dressing

Cuisine: American

Servings: servings

Calories: 514kcal

Author: Anecia Hero

Ingredients

1 large head of iceberg lettuce, torn into pieces (about 4 cups after being torn into bite sized pieces)
2 large tomatoes, cut into wedges
1 cup julienned cooked ham
1 cup julienned Swiss cheese
½ cup Spanish olives stuffed with pimento , cut in halves
¼ cup grated Romano cheese plus more for garnish (optional)
2 tablespoons Worcestershire sauce, divided 1 tablespoon for the lettuce, 1 tablespoon for the dressing
2 tablespoons fresh lemon juice (about 1 large lemon), divided 1 tablespoon for the lettuce, 1 tablespoon for the dressing
1 clove cut garlic (for prepping the bowl)
½ cup Spanish extra virgin olive oil
2 tablespoons finely minced fresh garlic
2 teaspoons dried oregano
2 tablespoons white wine vinegar
⅛ teaspoon freshly ground black pepper
salt to taste

Instructions

Prep

Peel and slice in half one clove of garlic. Rub the cut side around the inside of a large salad bowl; discard used clove; set aside
Tear lettuce into bite sized pieces and add to bowl (see recipe notes below)
Julienne ham and Swiss cheese and add to bowl
Drizzle 1 tablespoon of Worcestershire sauce and 1 tablespoon of lemon juice over lettuce, ham and cheese; use tongs to toss and combine; cover and refrigerate (See Recipe Notes)
Slice stuffed olives in half; set aside
Slice tomatoes into wedges; set aside
Finely mince 4 cloves of garlic (you want 2 tablespoons); set aside
1 large head of iceberg lettuce, torn into pieces, 2 large tomatoes, cut into wedges, 1 cup julienned cooked ham, 1 cup julienned Swiss cheese , ½ cup Spanish olives stuffed with pimento, 2 tablespoons finely minced fresh garlic, 1 clove cut garlic (for prepping the bowl)

Make the dressing

In a small mixing bowl, combine extra virgin olive oil, minced garlic, white wine vinegar, dried oregano, white wine vinegar, black pepper, grated Romano cheese, the remaining tablespoon of Worcestershire sauce, the remaining tablespoon of lemon juice and fresh ground black pepper; whisk until combined
½ cup Spanish extra virgin olive oil, 2 tablespoons finely minced fresh garlic, 2 teaspoons dried oregano, 2 tablespoons white wine vinegar, ⅛ teaspoon freshly ground black pepper, ¼ cup grated Romano cheese plus more for garnish (optional)

Assemble salad

Drizzle the dressing over the lettuce/ham/cheese; toss with tongs, transfer to individual plates (see recipe notes)
Garnish each plate with tomato wedges, sliced olives and finish with a light sprinkle of grated Romano (optional)

Notes

Coat a big salad bowl with cut garlic. Then add the lettuce, ham, cheese and lemon juice. Combine well, cover and refrigerate. WHY? This gives the lettuce and proteins a jump-start in flavor!

Why tear the lettuce by hand?

Sometimes, when you cut lettuce, the knife gives off a tinny, or metallic flavor. For best flavor, just tear it by hand.

The dressing recipe as written makes 3/4 cup. I usually pour half of that over the salad, give it a toss, then add a little more.

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