On The Go | On The Table | Recipes | Travel
If you were to ask me what salad is my go to all time favorite, it would be this one …
The 1905 Salad from the Columbia Restaurant!
I know it’s been about a week since I’ve posted anything, I’ve been battling the pollen and allergies and it was all topped off with spring break and a houseful of kids. But now we are back to routine and I’m anxious to get back on schedule with Little Figgy, and I wanted to start back with this gorgeous tasting salad, my favorite, the 1905 Salad.
The restaurant first opened their doors in 1905 near Tampa, FL. This salad was apparently created by a waiter back in the 1940’s and then in the 1970’s adapted by The Columbia. They created this gorgeous tasting dressing and popularized the salad all over again, their answer to the salad bar. The 1905 was also selected by USA Today as one of America’s Top 10 Salads. Yes, it’s that tasty!
Thankfully the family owned restaurant decided to expand to St. Augustine, Florida during the 1980’s (yeah) … and it’s oh so close to where I live! And yes, of course, I have been a huge fan since they opened their St. Augustine doors.
I love going to St. Augustine for a day out! I have had some wonderful memories in St. “Augidawg” from class field trips to the Spanish Fort, Ripley’s Museum (woo woo) and the Fountain of Youth (that didn’t work btw). Then there were some great “grown up” memories of drinking quadruple Espresso’s with about 12 sugars at midnight?!?!? I know.
So to add to my many memories is at the center of St. George Street, the Columbia Restaurant. They have a great atmosphere and the food is classic Cuban influenced. Nice.
I remember years ago when I realized that they started to print some of their most popular recipes on the inside of the little matchbooks. We would take a handful just to see which recipes we ended up with and ended up with lot’s of matches that we didn’t really need. Yes, my favorite little matchbook recipe was, of course, the 1905 Salad!
It’s gorgeous tasting made with ham, turkey or shrimp or you can go ixnay on the meat and make it all veggie.
What makes this salad is the dressing! I could just about drink it straight … almost. I’ve also been known to use this dressing tossed into pasta and then grate some fresh Parmesan cheese over the top, love it.
If you do ever get the chance to visit one of their restaurants, it’s well worth it, but if not, at least give this recipe a go. One salad will feed four as a side or make it a complete meal for two served with a crusty loaf of bread.
Yield: 2 - 4
Prep Time: 20 minutes
Total Time: 20 minutes
The 1905 Salad from the Columbia House restaurant is a meal in itself. Loaded with Meat, Cheese, Olives and all the goodies of a satisfying salad.
Ingredients
- 4 cups Iceberg Lettuce, chopped into 2 inch pieces (about 1/2 large head of lettuce)
- 1 large Tomato, cut into about 10 - 12 slices (lengthwise)
- 1/2 cup baked Ham, julienned (can use turkey or shrimp)
- 1/2 cup Swiss cheese, julienned
- 1/2 cup Pimiento-stuffed Green Spanish Olives, left whole
- 1/2 cup Romano/Parmesan cheese, grated
- 2 tablespoons Worcestershire Sauce
- Juice of 1 Lemon
- “1905” Dressing
For the "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
Instructions
For the Salad:
- In a large salad bowl, combine Lettuce, Tomato, Ham (or choice of Meat), Swiss Cheese, and Olives.
- Just before serving, add in the “1905” Dressing, Cheese, Worcestershire Sauce, and the Juice of 1 Lemon.
- Toss together until salad is covered well with dressing and serve.
For the Dressing:
- Mix together the Olive Oil, Garlic, and Oregano in a medium bowl using a whisk.
- Pour in vinegar, gradually whisking until an emulsion starts to form.
- Season with salt and pepper to taste.
- Best if made 1 - 2 days ahead of time and kept refrigerated.
- Makes 2 full salads or 4 side salads.
Notes
Use your leftover meats or go to your local deli to source great tasting meat, for the Ham or Turkey. Can also try this salad with boiled or grilled shrimp. Don't want meat? Leave it out. It's the dressing that makes this a great tasting salad.Salad Dressing is also yummy tossed into your favorite pasta with Parmesan cheese grated over top.
*AND Nope, this is not a sponsored/compensated post, just a personal favorite salad recipe from a brilliant restaurant that I wanted to share, just in case you’re wondering*
Stacey Doyle
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
