In this age of fancy salad greens, iceberg lettuce is often looked down upon. But this salad recipe proves it’s all in how you dress it! This is seriously…the simplest, best salad recipe. You’ll go back for seconds or thirds of this make-at-home version of the world famous Columbia Restaurant 1905 Salad. It is a garlic and olive lover’s delight and so easy to make.
When we were newlyweds, I tagged along with my husband on a business trip to St. Petersburg, Fla. We had an amazing, romantic meal at the Columbia Restaurant on the pier, but what I remember most is the salad.
No fancy greens, just old-school iceberg lettuce, ripe tomatoes, Spanish olives, ham, cheese and a kicking homemade dressing.
I am seriously not exaggerating when I say it is the best salad recipe ever. The 1905 Salad from Columbia Restaurant was ranked one of America’s Top 10 best salads by USA Today, and it’s been a menu staple for decades.
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I’m happy to be sharing a quick and easy make-at-home version of the world famous, best salad recipe, featuring Olives from Spain and ingredients you probably already have in your fridge and pantry.
For all you olive lovers, there’s a bonus appetizer recipe you can serve at your next party.
Top to bottom, this appetizer is exploding with flavor.
A blue-cheese stuffed black olive rest atop layers of black olive tapenade and creamy blue cheese on crostini.
It pairs really well with a vodka martini served with black olives stuffed with blue cheese. (If a martini with black olives is a buckeye and a vodka martini is a vodkatini, would this be called a Black and Blue Buckeye Vodkatini? We’ll leave that one to the bartenders.)
The 1905 salad recipe is technically supposed to make four side salad portions. But I usually serve it as a main dish and every single time we go back for seconds so there are rarely any leftovers.
If you do think you’ll have leftovers, reserve some dressing and wait until just before serving to dress the salad. That way, you’ll prevent the lettuce from becoming soggy.
- ½ head iceberg lettuce
- 2 ripe tomatoes cut in eighths
- ½ cup Swiss cheese julienned
- ½ cup baked ham julienned
- ¼ cup green Spanish olives
- 2 teaspoons grated Romano cheese
- ⅛ cup white wine vinegar
- ½ cup extra virgin olive oil
- 4 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 1 teaspoon oregano
- 2 teaspoons lemon juice
Toss together lettuce, tomato, olives, ham and swiss cheese.
Mix garlic, oregano and Worcestershire sauce in a bowl. Beat with a wire whisk until smooth.
Add olive oil, gradually beating until an emulsion forms.
Stir in vinegar and lemon juice and season with salt and peper.
Toss salad in dressing.
Add grated Romano cheese and toss once more.
- 1 cup cup pitted black olives from Spain
- 1 TBS capers
- 1 clove garlic minced
- 1 TBS fresh lemon juice
- 2 TBS olive oil
- salt and pepper to taste
- blue cheese crumbles
- crusty bread
Toast thick slices of bread and cut into squares.
Using your fingers or a butter knife, stuff ¼ cup black olives with blue cheese. Set aside.
Combine the remaining ¾ cup olives, capers, garlic, lemon juice and in food processor and pulse until coarsely chopped.
Slowly add olive oil and pulse to combine, until a chunky paste forms. Season with salt and pepper, as needed. (You won't need much because the cheese and olives have a naturally salty flavor.)
Spread toast squares with blue cheese, then top with a layer of olive tapenade. Finish each with an olive stuffed with blue cheese.
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