TabyanInn

Traci and I first had this Columbia salad in Florida at my Uncle Rocky’s. It is from a restaurant down there, and is wonderful. This is based on Bobby Flay’s version from food.com.

Ingredients:

• ½ head iceberg lettuce, shredded
• 2 tomatoes, cut in eighths
• 2 stalks celery, sliced
• ½ cup Swiss cheese, cut in julienne strips
• ½ cup ham, cut in julienne strips
• ¼ cup green Katamala olives, pitted
• 4 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon Worcestershire sauce
• ½ cup olive oil
• 1/8 cup white wine vinegar
• 2 teaspoons lemon juice
• Salt & pepper, to taste
• 2 teaspoons grated Romano cheese

How To Make:

In a large bowl, mix together the iceberg lettuce, tomatoes, celery stalks, Swiss cheese, ham, and olives.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Whisk until smooth. Slowly add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano and toss again.

Prep time: 45 min. Cook time: None. Serves: 8.

Notes

Source: Rocky Tabyanan.

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