In the 1970s, this flavorful salad was the Columbia Restaurant’s answer to the ubiquitous salad bar. Created by waiter Tony Noriega in the 1940s, it was adapted by the Columbia, eventually phasing out the use of black olives and celery. The Columbia kitchen designed a new dressing that features Worcestershire sauce, lemon, and Parmesan cheese. When the president of Lea and Perrins heard that the Columbia was his biggest customer, he investigated and ate a “1905” Salad. He soon discovered the salad’s delights for himself.
- 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)
- 1/2 cup Romano cheese, grated
- 2 tablespoons Lea & Perrins Worcestershire Sauce®
- 1 lemon
- Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl.
- Before serving, add “1905” Dressing (recipe below), Romano cheese, Worcestershire, and the juice of 1 lemon.
- Toss well and serve immediately. Makes 2 full salads or 4 side salads.
“1905” Dressing Ingredients
- 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.