Tampa's Famous 1905 Salad with Jack Harris & Chef Charles Knight see video
Tampa's Famous 1905 Salad with Jack Harris & Chef Charles Knight see video
Tampa's Famous 1905 Salad with Jack Harris & Chef Charles Knight see video
Tampa's Famous 1905 Salad with Jack Harris & Chef Charles Knight see video

Tampa's Famous 1905 Salad with Jack Harris & Chef Charles Knight see video

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If Tampa has an official salad, it's the 1905 at The Columbia. The Columbia is Florida's oldest restaurant, founded in 1905 (hence the name of the salad). It remains in the hands of the same family for 5 generations and counting.

In the 1970s, this flavorful salad was the Columbia’s answer to the ubiquitous salad bar. Created by waiter Tony Noriega in the 1940s, it was adapted by the Columbia, eventually phasing out the use of black olives and celery. The Columbia kitchen designed a new dressing that features Worcestershire sauce, lemon, and Parmesan cheese. When the president of Lea and Perrins heard that the Columbia was his biggest customer, he investigated and ate a “1905” Salad. He soon discovered the salad’s delights for himself.

Salad Ingredients

  • 4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces
  • 1 ripe tomato, cut into eighths
  • ½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)
  • ½ cup Swiss or Provolone cheese, julienne 2" × ⅛"
  • ½ cup pimiento-stuffed green Spanish olives
  • 2 cups “1905” Dressing (see recipe below)
  • ½ cup Romano cheese, grated
  • 2 tablespoons Lea & Perrins Worcestershire Sauce®
  • 1 lemon

Preparation

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 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing

Ingredients

  • 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

Salad Dressing Preparation 

Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.