Adapted Columbia Restaurant 1905 Salad Recipe

• For the salad
• 6 cups romaine lettuce (or a combination) or 6 cups iceberg lettuce (or a combination)
• 2 ripe tomatoes, cored and cut into eighths
• 1/4 large sweet onion, thinly sliced
• 1/2 cup swiss cheese, cut into 1/4-inch cubes
• 3/4 cup ham, cut into 1/4-inch cubes
• 1/4 cup pitted green olives, chopped
• For the dressing
• 2 -3 garlic cloves, very finely chopped
• 1/2 teaspoon oregano
• 1 teaspoon Worcestershire sauce
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1/3 cup extra-virgin olive oil
• salt and pepper
• 2 tablespoons freshly grated parmesan cheese
• For the croutons
• 1/4 French baguette, cut into eight 1/2-inch thick slices
• 2 tablespoons unsalted butter, softened
• 1/2 tablespoon extra-virgin olive oil
• 1/2 garlic clove, very finely chopped
• 1/4 - 1/2 teaspoon authentic spanish smoked paprika
• 1 pinch sea salt
• 2 tablespoons grated manchego cheese

1. Preparation:
2. Preheat the oven to 325u0b0F and line a baking sheet with parchment. Combine the butter, olive oil, garlic, paprika and sea salt in a small bowl. Spread on the rounds of bread and top each with a portion of the grated Manchego. Bake until toasty and crisp, 5 to 7 minutes.
3. Toss the lettuce, tomatoes, onion, Swiss cheese, ham and olives in a large salad bowl.
4. In a small bowl, combine the garlic, oregano, Worcestershire, vinegar and lemon juice. Gradually whisk in the olive oil to form an emulsion. Add the dressing to salad and toss well. Season with salt and pepper to taste, sprinkle with the grated Parmesan and serve with Smoked Paprika-Manchego Croutons.

salad, romaine lettuce, tomatoes, sweet onion, swiss cheese, ham, green olives, dressing, garlic, oregano, worcestershire sauce, white wine vinegar, lemon juice, extravirgin olive oil, salt, parmesan cheese, croutons, unsalted butter, extravirgin olive oil, garlic, paprika, salt, manchego cheese

Taken from www.food.com/recipe/adapted-columbia-restaurant-1905-salad-recipe-473755 (may not work)