INGREDIENTS:
- 1/2 head iceberg lettuce
- 2 ripe tomatoes, cut in eighths
- 2 stalks celery, sliced
- 1/2 cup Swiss cheese, cut in julienne strips
- 1/2 cup ham, cut in julienne strips (or turkey or shrimp)
- 1/4 cup green Spanish olives, pitted
- 2 teaspoons grated Romano cheese
DRESSING:
- 1/8 cup white wine vinegar
- 1/2 cup extra-virgin Spanish olive oil
- 4 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 1 teaspoon oregano
- 2 teaspoons lemon juice
Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. 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 cheese and toss one more time. Serves 4
Enjoy this dish and many others from The Columbia Restaurant Cookbook.