Friday, May 20, 2011

Recipe: Columbia Restaurant's 1905 Salad

Another treats we found during our Florida vacation last month was the 1905 Salad from the Columbia restaurant.  The Columbia Restaurant was started in 1905 in Florida and now has a handful of locations.  We went to the one on the St. Petersburg Pier and this restaurant is located on the top floor overlooking the bay.  The views were gorgeous and the waiter told us that in bad weather, you can watch the dolphins playing in the surf.  The restaurant is Spanish with a plentiful wine list, table linens and Spanish specialties. They are known for the paella and in fact, have it printed on the menu that it takes additional time to make this dish.
Another thing they are known for is their 1905 salad.  We ordered this salad and were pleased that it was made at the table in a fun show by the waiter!  The girls LOVED this salad.  I thought it was tasty -- and enjoyed watching the assembly.  I found it to be a combination of Ceasar Salad and Chef's salad - as it contained ham and cheese slices, as well as a garlic, lemon, Worcestershire dressing.
It was delicious and it was one of the first things I made when we returned to the Arctic from our vacation.
I found that the Columbia even posted the recipe online here.
Of course, I modified it a bit:
  • I added extra garlic
  • Removed the cheese slices (as I felt it already had enough cheese with the Romano
  • Replaced the iceberg with leafy green lettuce
  • Added just enough iceberg for a crunch
  • I added black olives

Columbia's 1905 Salad with some modifications

4 cups torn lettuce greens
1 sliced tomato, coarsely chopped
1/2 cup sliced baked ham (optional), julienned
1/2 cup sliced Swiss Cheese (optional), julienned
1/2 cup Pimento stuffed Spanish green olives
1/2 cup pitted black olives
1/2 cup grated Romano Cheese
1 cucumber, sliced and coarsely chopped
1/4 cup sliced radishes

2 T Worcestershire Sauce
1 lemon, juiced

Combine all ingredients in a large salad bowl except lemon juice and Worcestershire sauce. Sprinkle these over the salad.  Toss with dressing.


1/2 cup olive oil
4 cloves garlic, minced
1 anchovy filet, crushed
1 tsp oregano, crushed
1/8 cup white vinegar
1 T Worcestershire Sauce
2 tsp lemon juice
salt and pepper

Combine all ingredients - can be prepared up to 2 days in advance.

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