The “1905” Legendary Columbia Salad
This is a “meal salad”—it’s salty, tangy, and incredibly satisfying thanks to the combination of Swiss cheese and ham.
| Category | Details |
| Prep Time | 20 minutes |
| Steep Time | 30 minutes |
| Total Time | 50 minutes |
| Yield | 4 Servings |
🍴 Ingredients
- The “Dressing” (The Secret Sauce):
- ½ cup Extra virgin olive oil
- 4 cloves Garlic (minced)
- 2 tsp Dried oregano
- 2 tbsp Worcestershire sauce
- Juice of 1 lemon & 2 tbsp White wine vinegar
- The “Salad” Body:
- 1 head Iceberg lettuce (broken into bite-sized chunks)
- 2 Ripe tomatoes (quartered)
- ½ cup Swiss cheese (cut into “matchsticks”)
- ½ cup Smoked ham (cut into “matchsticks”)
- ½ cup Spanish green olives (pitted and halved)
- ¼ cup Romano cheese (grated)
👩🍳 Instructions
1. The “Aromatic” Steep
- In a jar or small bowl, whisk the olive oil, garlic, oregano, Worcestershire, lemon juice, and vinegar.
- The Rule: Let this sit on the counter for 30 minutes. The acid in the lemon and vinegar will “cook” the garlic, making it savory rather than pungent.
2. The Cold Prep
- While the dressing steeps, prep your lettuce, tomatoes, Swiss cheese, ham, and olives.
- The Pro Move: Keep the lettuce in the fridge until the very last second. Cold, crisp lettuce is the only way to eat this salad.
3. The “Big Bowl” Build
- In a very large wooden or glass bowl, combine the lettuce, tomatoes, ham, Swiss, and olives.
4. The Tablespoon Toss
- Pour the steeped dressing over the salad.
- Add the grated Romano cheese. Use two large spoons to toss vigorously for 60 seconds. You want the Romano to emulsify with the oil to create a “creamy-without-cream” coating.
5. The Final “Pepper”
- Finish with a massive amount of freshly cracked black pepper. Serve immediately while the lettuce is still “shatter-crisp.”
The “Shrimp-Boat” Hack: For a coastal Florida twist, add ½ lb of chilled, boiled shrimp. The brine of the shrimp plays perfectly against the salty olives and the lemon-garlic dressing.