I recently went to Tampa on business. I was treated by my host to a lunch at the famous Columbia restaurant. It is Florida’s oldest restaurant and they have this amazing salad that everyone raved about. I ordered it and was not disappointed. I will be making it for Harley (assuming he keeps me around after meeting my family).
4 cups iceberg lettuce, broken into 1 1/2″ × 1 1/2″ pieces
1 ripe tomato, cut into eighths
1/2 cup baked ham, julienned 2″ × ⅛” (may substitute turkey or shrimp)
1/2 cup Swiss cheese, julienne 2″ × ⅛”
1/2 cup pimiento-stuffed green Spanish olives
2 cups “1905” Dressing (see recipe below)
1/4 cup Romano cheese, grated
2 tablespoons Lea & Perrins Worcestershire Sauce®
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.
1/2 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 Dressing 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.