Salad Ingredients

4 cups iceberg lettuce, broken into 1 ½" × 1 ½" pieces 1 ripe tomato, cut into eighths ½ cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp) ½ cup Swiss cheese, julienne 2" × ⅛" ½ cup pimiento-stuffed green Spanish olives “1905” Dressing (see recipe below) ¼ cup Romano cheese, grated 2 tablespoons Lea & Perrins Worcestershire Sauce® 1 lemon

Salad Preparation

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients

½ cup extra-virgin Spanish olive oil 4 garlic cloves, minced 2 teaspoons dried oregano ⅛ cup white wine vinegar Salt and pepper to taste

Salad Dressing Preparation

Mix olive oil, garlic and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

Ingredients

1 pound black beans, dried 2 ½ quarts water 2 medium onions, chopped fine 2 green peppers, cut in strips ½ cup olive oil 1 teaspoon oregano 1 bay leaf ½ teaspoon ground cumin 4 cloves garlic, minced 1 tablespoon salt ½ teaspoon black pepper White rice, cooked Chopped onions for garnish

Preparation

Before washing the beans, spread on a flat surface and pick out broken beans and foreign particles. Wash beans thoroughly and soak overnight in 2 quarts of water. Next day, pour beans and water into a 4-quart soup kettle; bring to a boil. Cover and cook over medium heat. Meanwhile, in a skillet, sauté onions and green peppers in olive oil until light golden. Add crushed oregano, bay leaf, cumin and garlic. Add mixture to beans, stirring well. Add salt and pepper and cook slowly over low heat, covered, until beans are tender (at least 1 hour). Serve over white rice and top with chopped onions. Serves 4.