1905 Columbian Salad - Copycat Recipe
Chelsea Mills • Jul 26, 2020
Inspired by the 1905 Salad at the Columbia Restaurant in St. Augustine, FL.
“One Of America’s Top 10 Best Salads” - USA Today
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.]
This salad is amazing and paired perfectly with my Cuban Birthday Dinner!
INGREDIENTS
SALAD INGREDIENTS
- 4 cups iceberg (I used Romaine) 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"
- ½ cup pimiento-stuffed green Spanish olives
- ¼ cup Romano cheese, grated
- 2 tablespoons Lea & Perrins Worcestershire Sauce®
- 1 lemon
SALAD DRESSING INGREDIENTS
- ½ 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
- 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.
- Mix olive oil, garlic and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion (I used an emulsifier), and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.
This recipe I created from looking up various pizza twist recipes. The inspiration comes from the Boston's pizza twists.
From Mario Batali's NY Restaurant BABBO
This is a recipe I found in 2011 from Real Simple and thought sounded fantastic. I finally got around to making it and it was incredibly easy and tasted wonderful too.
Acorn squash is so easy to prepare and is a great side dish, especially if you are looking to cut calories. If you are not looking to cut calories, you can add brown sugar, butter and cinnamon to the squash before baking.
Spaghetti squash is so easy to prepare and is a great alternative to pasta, especially if you are looking to cut calories.
This is a quick recipe to make any night of the week. It also freezes well if you want to double the batch and make enough for a second meal. Pictured with corn bread.
This is so easy to make and tastes great on sandwiches, burgers, garlic bread and more! You can leave out the jalapeño if you want it less spicy.
Homemade breads are at the heart of Moroccan cuisine and culture: Used as serving utensils to scoop up food at meals, they're also a symbol of hospitality since bread is shared with guests. Carry on the Mediterranean tradition by welcoming diners to your table with Moroccan Flatbreads, substantial enough for an entrée or as a partner for soup or salad. Add cheese or herbs to vary the filling. Follow these steps for working with the dough and shaping the breads.
This recipe was originally published in the April 2007 issue of Cooking Light. Old-fashioned Caesar salad dressing recipes typically call for raw egg yolks, but the yolks in this version are cooked. They're heated with the other dressing ingredients so there's less risk of the yolks scrambling. I used white wine vinegar and anchovy paste (because that is what I had on hand).
This recipe was originally viewed on TikTok from There's Food At Home. We modified it so it would not be spicy.