Q: So… where did the 1905 Salad actually come from?

From a tiny old restaurant in Florida that opened in 1905. The salad wasn’t the star at first; it kind of grew into one over time. People liked the warm garlic dressing, so it stuck.

Why the name “1905”?

It’s basically a nod to the year the restaurant began. The salad itself showed up later, but the name stayed anyway. It’s more of a tradition than a literal timestamp.

What’s supposed to be in the “real” version?

Usually romaine or iceberg, Swiss cheese strips, tomatoes, green olives, and some ham. The warm dressing—garlic, vinegar, oregano, a splash of Worcestershire—that’s the part you can’t skip. Everything else can wiggle a bit.

Can I swap ingredients?

Of course. People do it all the time. Turkey instead of ham, shrimp instead of turkey… it all works. Just keep the garlic dressing warm and you’re still in the ballpark.

How do I keep it crisp?

Cold bowl, cold lettuce, no exceptions. Don’t toss anything until you’re literally ready to eat. Warm dressing waits for no one—it softens greens fast.

1905 Salad Recipe: Simple, Warm, and Delicious

Ingredients

Scale

1 large head romaine lettuce, chopped

6 oz Swiss cheese, sliced into thin strips

2 firm Roma tomatoes, cut into wedges

1 cup Spanish green olives

1 cup thin-sliced smoked ham, cut into ribbons

1/2 cup olive oil

4 garlic cloves, minced

2 tbsp white wine vinegar

1 tbsp Worcestershire sauce

1 tbsp lemon juice

1 tsp dried oregano

Salt and cracked black pepper

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Instructions

1. Chill the salad bowl to keep the greens crisp.

2. Warm the olive oil gently and bloom the garlic without browning it.

3. Remove the pan from heat and add vinegar, Worcestershire, lemon juice, and oregano.

4. Season the dressing with salt and cracked black pepper to taste.

5. Add chopped romaine to the chilled bowl.

6. Pour the warm dressing around the edges of the bowl.

7. Add Swiss cheese strips, tomato wedges, olives, and ham ribbons.

8. Toss the salad with light lift-and-drop motions until everything is coated.

9. Serve immediately while the lettuce is still crisp.

Notes

Use very cold romaine for the best crunch.

Warm the dressing only until fragrant; too much heat will wilt the greens.

Slice cheese into thin ribbons so it softens slightly but keeps its shape.

Toss the salad right before serving; the warm dressing softens the leaves quickly.

Author: Grace whitmore
Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Tossed
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4
Sodium: 820
Fat: 26
Saturated Fat: 9
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 10
Fiber: 3
Protein: 12
Cholesterol: 45