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Refined wide-leg trouser textile in soft ivory cream, fully lined
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1905 Salad Inspired by Columbia Restaurant Ingredients 12 ounces hearts of romaine lettuce (or iceberg), 6 to 8 cups torn into pieces 1/4 sweet onion, thinly sliced 8 slices Swiss cheese (about 6 ounces), cut into 1/4-inch cubes 8 ounces ham, cut into 1/4-inch cubes (see notes) 1/2 cup sliced, pitted green olives 2 ounces grated Parmesan cheese, (see notes) 2 ripe tomatoes, cored and cut into eighths Salt and freshly ground black pepper For the dressing: 2 cloves garlic, minced 1-1/2 tablespoons white wine vinegar 1 tablespoon lemon juice, freshly squeezed 1 teaspoon Worcestershire sauce 1/2 teaspoon dried oregano 1/3 cup extra-virgin olive oil Smoked paprika croutons (optional): 1/2 French baguette, cut into 3/4-inch cubes 2 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil 1/2 teaspoon smoked paprika, or more to taste 1 clove garlic, minced Salt Instructions Make the dressing: In a small bowl, whisk together the garlic, vinegar, lemon juice, Worcestershire sauce, and oregano
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