This salad is a twist on the famous 1905 Salad at the Columbia Restaurant – a Tampa and Sarasota, FL Spanish-Cuban dining establishment that dates back to 1905 – and there is a little story on how this recipe came to be.
Let’s go back to 1999 – a very important year because that’s the year in which my son was born. But I was also hard at work on recipes back then, fueled and inspired by my frequent weekends spent at The Culinary Institute of America in Hyde Park, NY taking a wide variety of courses. It was during this time that I challenged myself to submit recipes to what was Bon Appétit magazine’s former “Too Busy to Cook?” section that featured recipes by readers of the magazine. Surprising enough, my recipes were accepted and I found myself staring in awe at the April 1999 issue in which they were published.
So yesterday, I decided to resurrect this recipe exactly 16 years later. The only change I made was to increase the amount of garlic and I tossed the lettuce in the bowl with the other ingredients instead of laying leaves on a plate. Not touching anything else – it’s a food blogger’s dream when someone else does the recipe testing for you – in this case the Bon Appétit test kitchen. Pretty cool.
Hearts of Palm Salad with Olives and Ham
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 4 garlic cloves, pressed
- 1½ teaspoons dried oregano
- 6 tablespoons extra-virgin olive oil
- Kosher salt and coarse ground black pepper
- 2 14-ounce cans hearts of palm, drained and rinsed
- 6 ounces ham, cut into matchstick-size strips (about 1½ cups)
- 1 cup assorted olives
- Torn iceberg lettuce leaves
- Combine the first 4 ingredients in a small bowl. Whisk in the olive oil and season with salt and pepper.
- Cut hearts of palm on the diagonal into ½-inch-thick slices and place in a large bowl. Add the ham and olives and toss with the dressing. Add the lettuce leaves and toss again to coat liberally.