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Ingredients

• 1/2 head of iceberg lettuce, torn into bite-size pieces
• 2 ripe tomatoes, each cut into 8 wedges
• 1/2 cup thin strips of Swiss cheese
• 1/2 cup thin strips of ham (2 ounces)
• 1/4 cup pitted green Spanish olives
• 4 garlic cloves, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil, preferably Spanish
• 2 tablespoons white wine vinegar
• 2 teaspoons fresh lemon juice
• Salt and freshly ground pepper
• 2 teaspoons grated pecorino Romano cheese

Description

Artist Lynn Pauley Visited The Flamenco-filled, Palm Tree-dotted Spanish-Cuban Restaurant In Its 100th Year, And Brought Back Its Most-requested Recipe.

Rachael Ray Magazine