I’m popping back in for another #SundaySupper. I used to be so good at committing to these weekly, now I’m lucky to join in once a month. But with the new year and my goal of actually maintaining the blog this year, I hope to be around more often.
This week’s theme is Hometown Foods – rep your hometown with your favorite dish.
Dunedin, FL isn’t exactly the foodie capital of the world. We have fresh seafood which means great grouper and stone crab, but nothing that the rest of the country would know us for. So I’m going to lump myself into the Tampa Bay Area and make a Tampa classic – after all I do have roots in Tampa. My grandmothers family is from the other side of the bridge. My great uncle was mayor of Tampa. I’m claiming it as my hometown for this post.
Right before this theme was announced I just happened to make up a big 1905 Salad and some Spanish Bean Soup, both of which were the Columbia’s original recipes, both of which were delicious. The Colombia claims to be the oldest restaurant in Florida. It opened in 1905 – hmmm wonder where this salad got it’s name. Located in Ybor it’s a delicious Spanish restaurant that I go to whenever I make the trek over there, lucky for us they also have a few other locations and the Clearwater Beach restaurant is a little bit closer to home.
Between the soup and salad we had a ton of food, so I actually packaged half of each up and brought it over to a couple that just had their first baby. I think it was a welcomed break from casseroles and carbs.
We love this salad and Cuban food so much that it had it’s own place at our wedding. We had a Cuban sandwich and 1905 salad station.
It is great for a meal or to bring to a big potluck – because almost everyone likes a cheesy salad.
- 4 cloves garlic minced
- 1½ teaspoons dried oregano
- 2 tablespoons Champagne vinegar white wine vinegar works too
- ½ cup olive oil
- salt and pepper
For the Salad:
- 1 head iceberg lettuce washed and chopped
- 1 large ripe tomato cut into eighths
- ½ cup ham julienned (I had the deli slice me one thick piece)
- ½ cup swiss cheese julienned (I had the deli slice me two thick pieces)
- ⅓ cup pimento-stuffed green Spanish olives
- ¼ cup Romano cheese grated
- a few dashes of Worcestershire sauce
- 1 lemon
- Mix all ingredients for the dressing together, add a little salt and pepper to taste and refrigerate while you prepare salad.
- For the salad combine lettuce, tomato, ham, swiss, and olive together in a large bowl. Just before serving toss with Romano cheese, Worcestershire, and juice from lemon.