Ensalada 1905
A favorite from The Columbia Restaurant in St. Augustine, FL.
Servings: 4
Author: David Buckingham
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
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.
“The Columbia Restaurant Spanish Cookbook”
Adela Hernandez Gonzmart and Freddie Pacheco