The Latin restaurant, now celebrating its 120th year, shares secrets for replicating the “Cuban sandwich-ish” salad.
To make the dish at home, use this recipe from the restaurant:
THE ORIGINAL “1905″ SALAD
- 4 cups iceberg lettuce, broken into 1½-inch by 1½-inch pieces
- 1 ripe tomato, cut into eighths
- ½ cup baked ham, julienned 2 inches by ⅛ inch (may substitute turkey or shrimp)
- ½ cup Swiss cheese, julienned 2 inches by ⅛ inch
- ½ cup green Spanish olives
- 1 cup 1905 dressing (recipe below)
- ¼ cup Romano cheese, grated
- 2 tablespoons Lea & Perrins Worcestershire sauce
- 1 lemon
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 one lemon. Toss well and serve immediately. Makes two full salads or four side salads.
“1905” DRESSING RECIPE
- 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
Mix olive oil, garlic and oregano in a bowl. Stir in vinegar and season with salt and pepper. For best results, prepare one to two days in advance and refrigerate.
You can read more about Florida's oldest restaurant and the history of this famous salad over on the Tampa Bay Times.
