Name: Ensalada 1905
Ingredients: 1/2 head iceberg lettuce; 2 tomatoes (ripe, cut in eighths); 2 stalks celery (sliced); 1/2 cup swiss cheese (cut in julienne strips); 1/2 cup ham (cut in julienne strips); 1/4 cup green Spanish olives (pitted); 2 tsp grated parmesan & romano cheese; 1/8 cup white wine vinegar; 1/2 cup extra-virgin Spanish olive oil; 4 cloves garlic (minced); 1 tsp Worcestershire sauce; salt and pepper (to taste); 1 tsp oregano; 2 tsp lemon juice

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Ensalada 1905

A favorite from The Columbia Restaurant in St. Augustine, FL.

Course: Salad

Servings: 4

Author: David Buckingham

Ingredients

Ensalada 1905

1/2 head iceberg lettuce
2 tomatoes ripe, cut in eighths
2 stalks celery sliced
1/2 cup swiss cheese cut in julienne strips
1/2 cup ham cut in julienne strips
1/4 cup green Spanish olives pitted
2 tsp grated parmesan & romano cheese

Ensalada 1905 Dressing

1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 cloves garlic minced
1 tsp Worcestershire sauce
salt and pepper to taste
1 tsp oregano
2 tsp lemon juice

Instructions

Ensalada 1905

Toss together all salad ingredients except grated Parmesan & Romano cheese.

Ensalada 1905 Dressing

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk.
Add olive oil, gradually beating to form an emulsion.
Stir in vinegar and lemon juice and season with salt and pepper.
Add dressing to salad and toss well.
Add grated Parmesan and Romano cheese and toss one more time.

Notes

“The Columbia Restaurant Spanish Cookbook”

Adela Hernandez Gonzmart and Freddie Pacheco