1905 Salad with Jarlsberg and the BlogHer Food Conference

The 1905 Salad originates from The Columbia Restaurant, which is Florida’s oldest Spanish restaurant. Their location that we went to several weeks ago was in St. Augustine, Florida. The story behind the salad is that it was created by a waiter back in the 1940‘s, but became a replacement for the “salad bar” (remember those?) in the 1970‘s. It has also been adapted several times over the years and this recipe is the current one.

Combine all of the salad ingredients in a large bowl

We have had this salad at several places (including The Columbia  Restaurant). The one I made at home was much better. I am sure that making everything fresh and serving it quickly was part of the reason it was so good.  The flavors are delightful with the addition of fresh squeezed lemon juice and the Lea & Perrins Worcestershire Sauce. Be sure not to add the liquid ingredients until you are ready to serve the salad, as the lettuce will wilt if it sits too long.

Fresh squeezed lemon juice adds a nice brightness to the salad

Toss everything together quickly

Plate the tossed salad and serve immediately

This salad will be a great addition to your recipe folder for the warm summer months.  I personally love not having to turn the oven on when it is so hot outside.  It is a perfect main dish salad filled with meat, two different cheeses, olives and tomatoes.  Substitute turkey for the ham, if you desire.  Add a loaf of crusty French bread and enjoy!

We had the 1905 Salad at The Columbia Restaurant

Dinner is served!

P.S. – If I don’t eat Roger doesn’t eat the rest of the Jarlsberg cheese, there will be another great recipe to come!

Print Recipe

1905 Salad

Yield: 2 Main Dish servings

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

For salad:
4 cups iceberg lettuce, broken into 1 1/2″ × 1 1/2″ pieces
1 ripe tomato, cut into eighths (I used 1 1/2 plum tomatoes)
1/2 cup baked ham, julienne 2″ × ⅛” (may substitute turkey or shrimp) * I used low-salt baked ham.
1/2 cup Swiss cheese, julienne 2″ × ⅛” (I used Jarlsberg cheese)
1/2 cup pimiento-stuffed green Spanish olives, drained
1905 Dressing (see recipe below)
1/2 cup Romano cheese, grated (I used freshly grated Pecorino Romano)
2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon, juiced

For 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

Directions:

For salad:
Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add 1905 Dressing to taste (I only used a few tablespoons), Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

For 1905 Dressing:
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.

Adapted from the Columbia Restaurant