“One Of America’s Top 10 Best Salads” - USA Today

In the 1970s, this flavorful salad was the Columbia’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.]

This salad is amazing and paired perfectly with my Cuban Birthday Dinner!

• 4 cups iceberg (I used Romaine) lettuce, broken into 1 ½" × 1 ½" pieces
• 1 ripe tomato, cut into eighths
• ½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)
• ½ cup Swiss cheese, julienne 2" × ⅛"
• ½ cup pimiento-stuffed green Spanish olives
• ¼ cup Romano cheese, grated
• 2 tablespoons Lea & Perrins Worcestershire Sauce®
• 1 lemon

• ½ cup extra-virgin Spanish olive oil
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• ⅛ cup white wine vinegar
• Salt and pepper to taste

1. Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.
2. Mix olive oil, garlic and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion (I used an emulsifier), and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.