1/2 cup baked ham, julienned (may substitute turkey or shrimp)
1/2 cup Swiss cheese, julienne
1/2 cup pimiento stuffed green Spanish olives
2 cups 1905 Dressing (see recipe below)
1/2 cup Romano cheese, grated
1905 Dressing
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
1/8 cup white wine vinegar
2 teaspoons lemon juice
2 tablespoons Lea & Perrins Worcestershire Sauce®
Salt and pepper to taste
Instructions
In a large bowl, mix together the iceberg lettuce, cut tomatoes, Swiss cheese, ham, and Spanish olives.
Salad Dressing Preparation
Mix olive oil, garlic, oregano Worcestshire sauce 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.
Add dressing to salad and toss well. Add Romano and toss again.
Serving
Suggestions
Serve with a loaf of hot cuban bread - wonderful!
Originally Submitted
4/5/2011
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