1905 Tossed Salad (Ensalata Mixta 1905)

prep time:: 30 min

Makes 4 to 6 servings

Opened in 1905, Columbia Steak House is a Spanish-Cuban restaurant in Ybor City, a historic district of Tampa, Florida. I visited it for my first time about 18 years ago while on a business trip with my friend and former collegue, Joy Blair. During that visit, I saw their renowned entertainment, Flamenco dancers. Now, each time Cameron and I go back to that part of Florida, we try to visit Columbia. This salad is a great accompaniment to Boca Ciega Carne Asada which you’ll find in the Meat & Poultry section of this book.

ingredients

SALAD:
1/2 head lettuce chilled, torn into small pieces
1/2 cup manzanilla olives
2 plum tomatoes, quartered
3 ounces Swiss cheese, julienned
12 large shrimp, shelled, deveined, cooked and cut in half lengthwise
1 tablespoon freshly grated Romano or Parmesan cheese
DRESSING:
5 garlic cloves
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
1 tablespoon Worcestershire sauce
1/2 cup olive oil
2 tablesp[oons red wine vinegar
Juice of 1 lemon or lime
Salt and cracked pepper, to taste

directions

1
Wash and dry lettuce well. In a large bowl, toss all salad ingredients together except the cheese.
2
To prepare the dressing, using a mortar and pestle, mash and then mix together the calic, oregano, and Worcestershire. Using a fork or whisk, beat briskly untl smooth. Add in olive oil slowly, whisking well. Add vinegar and lemon juice. Season with salt and pepper.
3
Pour dressing over salad mixture. Toss several times so greens are well coated with dressing. Add cheese and toss once more. Serve while greens are still very cold.

Source: Columbia Steak House (Ybor City, Florida), featured in "Cuba Cocina" by Joyce LaFray