1905 Salad (Print version)
A crisp 1905 Salad with iceberg lettuce, ham, Swiss cheese, olives, Romano, lemon, Worcestershire, and garlic oregano dressing.
# Ingredients:
For the dressing
01 -
1/2 cup (120 ml) extra-virgin olive oil, preferably Spanish
02 -
4 garlic cloves, finely minced
03 -
2 teaspoons dried oregano
04 -
2 tablespoons (30 ml) white wine vinegar
05 -
1/2 teaspoon kosher salt, plus more to taste
06 -
1/4 teaspoon black pepper
For the salad
07 -
4 cups chopped iceberg lettuce, chilled
08 -
1 ripe tomato, cut into wedges
09 -
1/2 cup (75 g) baked ham, julienned
10 -
1/2 cup (55 g) Swiss cheese, julienned
11 -
1/2 cup (75 g) Spanish green olives, drained
12 -
1/4 cup (25 g) grated Romano cheese
13 -
2 tablespoons Worcestershire sauce
14 -
1 lemon, juiced
# Instructions:
01 -
Whisk olive oil, garlic, oregano, white wine vinegar, salt, and pepper in a small bowl or shake in a jar until blended. Let it stand for at least 15 minutes, or refrigerate up to 2 days.
02 -
Chop the iceberg into bite-size pieces and keep it cold. Cut the tomato into wedges, then julienne the ham and Swiss cheese into thin strips.
03 -
Add the lettuce, tomato, ham, Swiss, and Spanish olives to a large salad bowl. Toss lightly to distribute the toppings before adding dressing.
04 -
Add about 3/4 cup of the dressing, the Romano cheese, Worcestershire sauce, and lemon juice. Toss thoroughly until the lettuce is lightly coated, adding more dressing only if needed.
05 -
Taste and adjust with salt, pepper, or a squeeze of lemon. Serve right away while the iceberg is crisp and cold.
# Good to know:
01 -
Makes 4 side salads or 2 large entree salads.
02 -
The dressing can be made 1-2 days ahead for a stronger garlic oregano flavor.
03 -
Dress only what you plan to serve because iceberg softens quickly.