- Makes 2 full salads or 4 side salads.
Ingredients
4 cups iceberg lettuce, broken into 1 ½” × 1 ½” pieces
1 ripe tomato, cut into eighths
½ cup baked ham, julienned 2″ × ⅛” (may substitute turkey or shrimp)
½ cup Swiss cheese, julienne 2″ × ⅛” strips
½ cup pimiento-stuffed green Spanish olives
2 cups “1905” Dressing (see recipe below)
¼ cup grated Romano cheese
2 tablespoons Lea & Perrins Worcestershire Sauce®
1 lemon
Salad Preparation
Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately.
Dressing
Mix ½ cup extra-virgin Spanish olive oil, 4 cloves minced garlic, and 2 teaspoons dried oregano in a bowl with a wire whisk. Stir in ⅛ cup white wine vinegar, gradually beating to form an emulsion, and then season with salt and pepper to taste. For best results, prepare 1 to 2 days in advance and refrigerate