We’ve had this salad several times over the past few years, and I figured it was time to share the recipe with the rest of the family. While going through the cookbook, we’ve had this three times – with ham, turkey and shrimp. Guess which version this one was.
I still don’t care for green olives and Swiss cheese, but Wayne loves the combination. And, for the record, we liked it with ham the best, but all three variations were good (that is, if you pick out the olives and cheese!).
(from the Columbia Restaurant in Tampa)
For the dressing:
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
salt & freshly ground black pepper, to taste
1 teaspoon dried oregano
2 teaspoons fresh lemon juice
For the salad:
1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut into eighths
1/2 cup sliced swiss cheese, cut into julienne strips
1/2 cup sliced baked ham, cut into julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons freshly grated romano cheese
Combine the dressing ingredients in a jar and shake well. Place the salad ingredients, except for the romano cheese, in a large bowl and toss. Add the dressing and toss again. Top with the romano cheese and serve immediately.
Michelle was around for the first “official” variation of the recipe from the cookbook. (The one with ham.) It was a great first course for our Memorial Day weekend barbecued hamburgers!