Grand Mediterranean Salad
The Columbia is a Spanish themed restaurant and one of Florida’s oldest dining establishments. I had dog-eared this salad for over 20 years. I finally made it for a dinner gathering. So sorry I waited! This salad was created by waiter Tony Noriega in the 1940s and is named for the year the Columbia opened for business.
INGREDIENTS: Serves 2 to 4
- DRESSING:
- garlic cloves – 4 , minced
- oregano, dried – 1 tsp, or 1 TBS fresh
- Worcestershire sauce – 1 tsp
- olive oil – 1/2 cup
- white-wine vinegar – 2 TBS
- lemon zest – 2 tsp [1 lemon]
- lemon juice – 2 TBS. “
- salt and pepper – 1/4 tsp each, or to taste
- pecorino romano cheese – 2 tsp, grated [or parmesan]
- SALAD
- iceberg lettuce – 1/2 head
- tomatoes – 2 ripe, cut in eighths
- Swiss cheese – 1/2 cup, julienned
- protein* – 1/2 cup, ham, turkey, or shrimp
- green olives – 1/4 cup, halved
OPTIONAL GRILLED SALAD TOPPER: Make a double batch of dressing and use half of it to marinate strips of chicken, pork, or shrimp. Grill them and top the dressed salad with the hot protein—right off the grill—this will wilt some of the greens and expand the salad into a main course when served with warm pita or naan
* Another delightful option: Instead of ham or turkey, I sauté diced bacon, pancetta, or cured pork jowel until crispy [drain on paper toweling]
INSTRUCTIONS: Make the dressing ahead, but wait until just before serving to dress and compose
- For the dressing combine all in a jar and shake vigorously before using
- Add the lettuce to a serving platter and lightly season with salt
- Spoon on most of the dressing and toss well
- Compose the remain ingredients atop the greens
- Spoon on additional dressing
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