A Salad with a Story
I first had this salad at my Tia Rosa’s house. It was a hot summer day. Her kitchen was full of laughter and good smells.
I remember thinking, This is just a salad? It was so much more. Every bite was a little party. I still laugh at that thought.
Why We Make Food with Love
Throwing a salad together is easy. But taking your time matters. It shows you care about the people you feed.
That is the real secret ingredient. It is never listed in the recipe. What is your favorite food made with love?
The Magic is in the Mixing
Let’s talk about that dressing. You whisk the oil and vinegar together. They don’t want to mix at first.
But you keep whisking. Soon, they become one creamy dressing. Doesn’t that smell amazing with the garlic and lemon?
A Little Fun Fact for You
Fun fact: The Worcestershire sauce in the dressing is a secret. It adds a deep, savory flavor. It makes everything taste richer.
It is like a flavor mystery. You cannot quite name it, but you miss it if it is gone. Do you like surprises in your food?
Why This Salad is Special
This salad has crunchy, soft, salty, and tangy bits. Each bite is a little different. That is what makes it fun to eat.
It teaches us that different things can be beautiful together. This matters in food, and in life too. What is your favorite crunchy food?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1/2 cup | |
| Garlic | 4 cloves | minced |
| Dried oregano | 1 teaspoon | |
| Worcestershire sauce | 2 tablespoons | |
| White wine vinegar | 1/4 cup | |
| Lemon juice | juice of 1 lemon | |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/8 teaspoon | |
| Iceberg lettuce | 1 head | washed and roughly chopped |
| Tomatoes | 2 | sliced into wedges |
| Swiss cheese | 1 cup | julienned |
| Smoked ham | 1 cup | julienned |
| Green olives | 1/2 cup | with pimentos |
| Marinated artichokes | 1 cup | quartered, each sliced in half |
| Parmesan or Romano cheese | 1/4 cup | grated |
My Favorite Everything-But-The-Kitchen-Sink Salad
This salad recipe is an old friend. My Tía Rosa taught me to make it decades ago. She called it her cleaning out the fridge special. But it always tasted like a party. I love all the colors and textures together. It feels like a celebration in a bowl.
Lets start with the dressing. Its the secret. The garlic and oregano make it smell like a sunny Italian garden. I always take a deep breath when I whisk it. Doesnt that smell amazing?
Step 1: Grab a medium bowl for the dressing. Whisk the olive oil, minced garlic, oregano, and Worcestershire sauce together. Do this until it looks smooth. I use a fork if I cant find my whisk. It works just fine.
Step 2: Now, slowly add the white wine vinegar. Keep whisking as you pour it in. This makes the dressing creamy and thick. (A hard-learned tip: add the oil first, then the vinegar. It mixes much better this way!). Finally, stir in the lemon juice, salt, and pepper.
Step 3: Time for the fun part! Get a great big bowl. Toss in the chopped lettuce, tomato wedges, and julienned cheese and ham. Julienned just means cut into little matchsticks. Then add the green olives and artichokes. I love the salty pop of the olives.
Step 4: Give your dressing another quick whisk. Pour some over the salad and toss it all together. You want everything to have a little shine. Now, sprinkle the grated Parmesan cheese over the top. Toss it one last, gentle time. Whats your favorite extra ingredient to toss into a salad? Share below!
Prep Time: 30 minutes Total Time: 30 minutes Yield: 6 servings Category: Salad, Lunch
Lets Mix It Up!
This salad is like a blank canvas. Feel free to play with it. Use what you have in your own kitchen. Here are a few fun twists Ive tried over the years.
The No-Meat Marvel: Swap the ham for chickpeas. They add a nice, hearty feel. My grandson Leo loves this version.
The Spicy Kick: Add a pinch of red pepper flakes to the dressing. It gives it a little zing! It wakes up all the other flavors.
The Summer Garden: In August, I use fresh basil instead of oregano. I also add thin slices of cucumber. So fresh and cool.
Which one would you try first? Comment below!
Serving It With Style
This salad is a meal all by itself. But it also loves company. I like to serve it with thick, crusty bread. You can dip the bread right into the extra dressing. A simple tomato soup is also a wonderful friend for this salad.
For drinks, I have two favorites. A glass of chilled white wine is lovely for a grown-up dinner. For a family meal, we love sparkling lemonade. It cuts through the richness of the cheese and ham perfectly. Which would you choose tonight?
Keeping Your Classic Salad Fresh
This salad is best eaten right away. But you can prepare parts of it ahead.
Keep the dressing in a jar in the fridge. It will stay good for a week. Store the chopped lettuce, tomatoes, and ham in separate containers.
I once mixed everything the night before. The lettuce was so sad and wilted. Now I keep things apart until we are ready to eat.
This little bit of planning makes weeknight dinners so much easier. You can have a fresh meal in minutes. It helps you eat well even on your busiest days.
Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Salad
Sometimes the dressing can be too sharp. If your vinegar is too strong, add a pinch of sugar. This balances the flavor beautifully.
Your lettuce might get soggy if you dress it too early. Always toss the salad right before you serve it. I remember when my grandson dressed the whole salad for a picnic.
We ended up with a soupy mess! Another issue is the cheese sticking together.
Julienne the cheese straight from the fridge. It is much easier to cut when it is cold. Getting these small things right builds your confidence in the kitchen.
It also makes the food taste so much better. Every bite will be just right.
Which of these problems have you run into before?
Your Salad Questions Answered
Q: Is this salad gluten-free? A: Check your Worcestershire sauce. Some brands contain wheat, so find a gluten-free one.
Q: Can I make it ahead? A: Yes! Mix the dressing and chop the ingredients a day early.
Q: What can I use instead of ham? A: Try cooked chicken or chickpeas for a different twist.
Q: Can I make a smaller portion? A: Of course. Just cut all the ingredient amounts in half.
Q: Any optional add-ins? A: A pinch of red pepper flakes adds a nice little kick.
Fun fact: The word “julienne” just means to cut into thin matchsticks.
Which tip will you try first?
From My Kitchen to Yours
I hope this recipe becomes a favorite in your home. It holds so many good memories for me.
I love seeing your kitchen creations. It makes me feel like we are cooking together.
Please share your beautiful salad plates with me. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Lena Morales.
Centurys Classic Salad: A timeless, fresh symphony.:
Description
Discover the timeless recipe for Century’s Classic Salad. This fresh symphony of crisp ingredients is your new go-to for easy, elegant meals. Share your creation!
Ingredients
=== For the dressing: ===
=== For the salad: ===
Instructions
- To make the dressing, whisk the olive oil, garlic, oregano, and Worcestershire sauce together in a medium bowl. Gradually add the vinegar while whisking briskly to create an emulsion. Add the lemon juice and continue to whisk. Add salt and pepper to taste. Listed amounts are just suggestions. Use immediately or allow the flavors to develop in the refrigerator.
- When ready to assemble the salad, combine the lettuce, tomatoes, cheese, ham, green olives, and artichokes in a large bowl. Whisk dressing together once again. Add the desired amount of dressing and toss to coat. Add the romano cheese and toss again. Serve immediately.
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