Best 5 Ensalada 1905 Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey through time with Ensalada 1905, a delectable salad that has stood the test of time. Originating in the early 1900s, this classic dish combines the vibrant flavors of fresh vegetables, succulent seafood, and a tangy dressing, resulting in a delightful symphony of textures and tastes.

Embark on a culinary adventure with three variations of Ensalada 1905, each offering a unique twist on the traditional recipe. The Classic Ensalada 1905 showcases the harmonious blend of crisp lettuce, tender asparagus, succulent shrimp, and a zesty lemon-mayonnaise dressing. For a delightful vegetarian alternative, explore the Vegetarian Ensalada 1905, featuring a medley of colorful vegetables, including bell peppers, carrots, and zucchini, tossed in a creamy avocado dressing. Discover the unique flavors of the Ensalada 1905 with Smoked Salmon, where delicate smoked salmon takes center stage, complemented by a tangy mustard-dill dressing.

As you delve into these recipes, let the vibrant colors and enticing aromas guide you. Each variation of Ensalada 1905 promises a culinary experience that is both satisfying and memorable. So, gather your ingredients, prepare your taste buds, and embark on a journey of culinary exploration with Ensalada 1905.

Here are our top 5 tried and tested recipes!

COLUMBIA'S 1905 SALAD RECIPE



Columbia's 1905 Salad Recipe image

The Columbia Restaurant is an Tampa institution. This original 1905 salad is a favorite menu item.

Provided by Ellen Folkman

Categories     Salads and Soups

Time 15m

Number Of Ingredients 13

4 cups iceberg lettuce, torn into 1 1/2 inch pieces.
1 ripe tomato, cut into eighths
1/2 cup baked ham, julienne cut into 2" strips
1/2 cup Swiss cheese, julienne cut into 2" strips
1/4 cup Spanish olives (green olives)
1/4 cup Romano cheese, grated
2 tablespoons Worcestershire sauce
1 lemon
½ cup extra-virgin olive oil
4 garlic cloves, minced
2 teaspoons dried oregano
⅛ cup white wine vinegar
Salt and pepper to taste

Steps:

  • 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.
  • Make the dressing: 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.

ENSALADA RUSA



Ensalada Rusa image

My Salvadoran sister-in-law's beet, potato, and egg salad.

Provided by Linda V.

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 1h40m

Yield 4

Number Of Ingredients 5

3 beets, trimmed
4 potatoes, peeled and cubed
1 teaspoon salt
4 eggs
½ cup mayonnaise, or to taste

Steps:

  • Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
  • Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
  • Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
  • Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.

Nutrition Facts : Calories 459.4 calories, Carbohydrate 44.3 g, Cholesterol 196.4 mg, Fat 27.1 g, Fiber 6.4 g, Protein 11.8 g, SaturatedFat 4.9 g, Sodium 868.3 mg, Sugar 6.5 g

COLUMBIA'S ORIGINAL "1905" SALAD



Columbia's Original

1905 is the year that the Columbia Restaurant was founded in the Ybor City section of Tampa, Florida. At this legendary restaurant, this wonderful salad is tossed at your table. Don't forget to have some warm Cuban bread and sweet cream butter to serve along with this delicious salad.

Provided by Alan in SW Florida

Categories     Salad Dressings

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut into eighths
1/2 cup sliced swiss cheese, cut into julienne strips
1/2 cup sliced baked ham, cut into julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons freshly grated romano cheese
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
salt & freshly ground black pepper, to taste
1 teaspoon dried oregano
2 teaspoons fresh lemon juice

Steps:

  • Toss together all salad ingredients in a large bowl, except Romano cheese.
  • Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper.
  • Add dressing to salad and toss well. Add Romano cheese and toss one more time.

Nutrition Facts : Calories 364.3, Fat 33.9, SaturatedFat 7.1, Cholesterol 24, Sodium 475.2, Carbohydrate 7.2, Fiber 2, Sugar 3.4, Protein 9.8

ENSALADA 1905 SALAD RECIPE - (4.7/5)



Ensalada 1905 Salad Recipe - (4.7/5) image

Provided by shirl1_

Number Of Ingredients 17

"1905" Salad Columbia Restaurant Recipe
Published: Sep 23, 2005
Salad Ingredients
1/2 head iceberg lettuce
2 ripe tomatoes, cut in eighths
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
2 teaspoons grated Romano cheese
Salad Dressing Ingredients
1/8 cup white wine vinegar
1/2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
Salt and pepper to taste
1 teaspoon oregano
2 teaspoons lemon juice

Steps:

  • "1905" Salad Columbia Restaurant Recipe Published: Sep 23, 2005 Salad Ingredients � head iceberg lettuce Toss together all salad ingredients in a bowl, except Romano Cheese. Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano Cheese and toss one more time. Serves 4. Return to Top Multimedia Sponsors:

1905 SALAD



1905 Salad image

Provided by Bobby Flay

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut in eighths
2 stalks celery, sliced
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
4 cloves garlic, minced
1 teaspoon oregano
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin Spanish olive oil
1/8 cup white wine vinegar
2 teaspoons lemon juice
Salt and pepper, to taste
2 teaspoons grated Romano

Steps:

  • In a large bowl, mix together the iceberg lettuce, cut tomatoes, celery stalks, Swiss cheese, ham, and Spanish olives.
  • Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion. Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano and toss again.

Tips:

  • Prepare ingredients in advance: Chop the vegetables, hard-boil the eggs, and make the dressing ahead of time to save time when assembling the salad.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your salad will taste. Look for crisp vegetables, ripe tomatoes, and flavorful herbs.
  • Don't overdress the salad: A little dressing goes a long way. Start with a small amount and add more to taste.
  • Let the salad rest before serving: This allows the flavors to meld and the dressing to soak into the vegetables.
  • Serve the salad chilled: This is especially important in hot weather. A cold salad is refreshing and delicious.

Conclusion:

Ensalada 1905 is a classic Spanish salad that is perfect for a light lunch or dinner. It is made with simple, fresh ingredients and is easy to prepare. The combination of sweet tomatoes, crisp cucumbers, and tangy onions is refreshing and flavorful. The hard-boiled eggs and tuna add protein and make the salad more filling. The dressing is simple but flavorful, with a perfect balance of sweetness and acidity. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, Ensalada 1905 is a great choice.

Related Topics