Ingredients
- 1/2 mind iceberg lettuce, shredded
- 2 ripe tomato plants, decline in eighths
- 2 stalks celery, sliced
- 1/2 cup Swiss cheese, decline in julienne strips
- 1/2 cup pork, decline in julienne strips (or poultry or shrimp)
- 1/4 cup eco-friendly Spanish olives, pitted
- 4 cloves garlic clove, minced
- 1 teaspoon oregano
- 1 teaspoon Worcestershire sauce
- 1/2 cup extra-virgin Spanish essential olive oil
- 1/8 cup white-colored wine vinegar
- 2 teaspoons fresh lemon juice
- Pepper and salt, to taste
- 2 teaspoons grated Romano
Directions
Inside a large bowl, mix together the iceberg lettuce, cut tomato plants, celery stalks, Swiss cheese, pork, and Spanish olives.
Mix garlic clove, oregano, and Worcestershire sauce inside a bowl. Beat until smooth having a wire whisk. Add essential olive oil, progressively beating to create an emulsion. Stir in vinegar and fresh lemon juice and season with pepper and salt. Add dressing to salad and toss well. Add Romano and toss again.
Recipe thanks to Columbia Restaurant