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Following up on the Twitter note I had Friday, Keith Morelli goes into a little more detail today about the story in USA Today last week that listed the Columbia Restaurant as one of the 10 best places in the U.S. to make a meal out of a salad.
A few readers were looking for the recipe so they could make it at home. Here is is from our files. We most recently published it in the Tampa Tribune in 2000:
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.
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