Originally published as Salad For Supper – A Cooking Demo on Food and Fond Memories on June 8, 2013 by sandyaxelrod Leave a Comment (Edit)

A large light wood salad bowl filled with greens, ham, cheese, tomatoes and carrots.

2013 Salad

A man and woman adjusting a microphone at a cooking demo

The DJ Helping to Get the Mike Adjusted

Salad for supper was the theme of the cooking demonstration that I did last night for the Central Palm Beach County Chamber of Commerce “Taste 2013”. This was the sixteenth year for the event and Steve and I have participated in some form or other since the first one. We have watched it grow from a small local event held in a high school cafeteria to a mega event drawing thousands of hungry visitors. The participants all vie for one of three awards that are given. There is a Best Business Booth as well as a Best Food Display. To those there is also the much coveted Peoples Choice Award for the best chocolate item (one entry was chocolate covered bacon – yum) because part of the Taste is the Chocolate Lovers Festival. I was also asked to be a judge for the first two awards in addition to doing my demo.

A woman doing a cooking demo.

Showing How to Prepare My “2013” Salad

My only dilemma about the demo was what to prepare. I had a half hour to fill and couldn’t use any fire. So that is why I chose the salad for supper idea. I have been serving big hearty dinner salads for more than 40 years and I even remember what prompted that first one. When we were first newlyweds it was an annual tradition to go the the huge boat show in Manhattan each year with Steve’s parents. It was always such a great day. We would hop on and off every boat in the show, and there were hundreds. And then my sweet in-laws treated us to a lovely dinner in New York. Now Steve’s parents were far from gourmets. Heck we weren’t even really foodies yet. But those dinners were so special. One year we went to a little Italian restaurant. All I remember is that we walked down steps and the salad was amazing. It was basically a traditional antipasto platter chopped into a salad with a balsamic vinaigrette. I vowed to recreate that salad and make it dinner sized because what we had at the restaurant was a side salad portion and we wanted so much more of it.

Children tasting food at a cooking demo.

Seal of Approval From a Young Taster

Now I serve salad for our dinner a couple of nights a week. I try to keep them healthy, creative and delicious. A few nights ago I made my version of the fabulous “1905” Salad from Columbia Restaurant. I had seen the recipe on My Life as a Mrs blog and tweaked Tina’s version just a bit. It is so darn tasty that I felt compelled to share it with you and the people who attended Taste 2013. My version is called the “2013” Salad. Let me know how you like it by leaving a comment.
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2013 Salad for Supper

A large light wood salad bowl filled with greens, ham, cheese, tomatoes and carrots.

A tangy hearty salad that is perfect for a summer dinner.

  • Author: Sandy Axelrod
  • Prep Time: 20-30 minutes
  • Total Time: 20-30 minutes
  • Yield: 4 servings 1x
  • Category: Salads and Dressings
  • Method: Slicing and Chopping
  • Cuisine: Spanish
Scale

Ingredients

FOR THE “2013” DRESSING

  • 4 cloves garlic, grated
  • 1 1/2 teaspoons dried oregano
  • 1/4 cup white vinegar
  • 1/4 cup white wine vinegar
  • 1/2 cup extra virgin olive oil
  • Kosher salt and pepper

FOR THE SALAD

  • 1 head of romaine, chopped
  • 1 large Belgian endive, thinly sliced
  • arugula, chopped
  • cherry tomatoes, halved
  • 34 celery stalks, thinly sliced
  • 1/2 pound Black Forest Ham, julienned
  • 1/2 pound Swiss cheese, julienned
  • 1/2 cup pimento stuffed green Spanish olives, sliced
  • 2/3 cup grated Parmesan
  • Juice of 1 lemon
  • 23 tablespoons worcestershire sauce
  • “2013” dressing

Instructions

  1. For the dressing add the garlic, oregano, vinegars to a small bowl and add salt and pepper. Whisk until well combined. While whisking slowly add the olive oil and whisk till emulsified. Adjust seasoning and allow the flavors to meld.
  2. Can be made a day ahead.
  3. Add the romaine, endive, arugula, cherry tomatoes, celery, ham, cheese, olives and Parmesan in a large salad bowl. Squeeze the juice of the lemon over the salad and drizzle the worcestershire sauce on liberally. Whisk the “2013” dressing and pour over salad. Toss to coat the entire salad.

Notes

  • When preparing the salad make sure to start with the dressing to allow the flavors to meld and the dried herbs to rehydrate.

Keywords: 2013 Salad for Supper, ham, cheese, salad greens, no cook dinner