Ingredients
Units
Scale
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
- 3–4 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
- 2–3 tablespoons worcestershire sauce
- “2013” dressing
Instructions
- 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.
- Can be made a day ahead.
- 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.
- Prep Time: 20-30 minutes
- Category: Salads and Dressings
- Method: Slicing and Chopping
- Cuisine: Spanish
