Jeff Houck

The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.

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The Columbia Bottles Its Dressing [Local Flavors For Sale Near You]

Posted Jul 10, 2010 by Jeff Houck

Updated Jul 12, 2010 at 04:43 PM

Several times a year, I get e-mail from readers of my Recipes Lost & Found column requesting the recipe to The Columbia Restaurant’s famous 1905 Salad.

What they’re really asking for is the salad dressing.

Now the 1905 dressing is available at Publix groceries.

You can now purchase our “1905” Dressing in over 425 Publix Super Market Stores from South Florida to Central Florida. 

If you are not near a Publix, our “1905” Dressing is also available in all of our Columbia gift shops, or at our website. 

You can enjoy a taste of The Columbia in your own home with our World-Famous “1905” Dressing, Sangria mix, Columbia seasoning, 10-year-old balsamic vinegar from Rioja, Spain, salsa picante hot sauce, Spanish olives, Spanish olive oil, and freshly brewed Cuban and American coffee beans.

And if you don’t live near a Publix and you think the Internet is evil, you can make it yourself:

1905 SALAD

1/2 head iceberg lettuce
2 tomatoes
3 ounces cooked ham, julienned (3 to 4 slices)
3 ounces Swiss cheese, julienned (3 to 4 slices)
1/3 cup pitted olives (black, green or Spanish), sliced
1 to 2 teaspoons Romano or Parmesan cheese
Juice from 1/2 lemon

Chop lettuce. Place in bowl. Dice tomatoes, place on top of lettuce. Cut ham and Swiss cheese into julienne strips. Place on top of lettuce and tomatoes and top with olive slices. Pour dressing on top (recipe below) and add grated Romano or Parmesan cheese and lemon juice.
Toss and serve.

1905 DRESSING

4 cloves garlic (minced)
1 teaspoon oregano
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
1/2 cup olive oil
1/8 cup white wine vinegar

Put garlic, oregano, Worcestershire sauce, salt and pepper in a bowl and beat until smooth with wire whisk or fork.
Add oil gradually.
Finally, add vinegar, beating continuously.

UPDATE: The folks at the Columbia e-mailed to say that this recipe from the Tribune’s files is an old one. The updated recipe has the same ingreditnts, but is assembled in different order:

COLUMBIA’S ORIGINAL “1905” SALAD™

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.

4 cups iceberg lettuce, broken into 1 1/2” × 1 1/2” pieces

1 ripe tomato, cut into eighths

1/2 cup baked ham, julienned 2” × ⅛” (may substitute turkey or shrimp)

1/2 cup Swiss cheese, julienne 2” × ⅛”

1/2 cup pimiento-stuffed green Spanish olives

2 cups “1905” Dressing (see recipe below)

1/2 cup Romano cheese, grated

2 tablespoons Lea & Perrins Worcestershire Sauce®

1 lemon

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.

“1905” DRESSING

1/2 cup extra-virgin Spanish olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

⅛ cup white wine vinegar

Salt and pepper to taste

Mix olive oil, garlic, and oregano in a bowl with a wire whisk.  Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.