The 1905 Salad Dressing is a classic Spanish vinaigrette from Columbia Restaurant in Florida, built on an emulsion of garlic, oregano, and Spanish olive oil with Worcestershire, vinegar, and fresh lemon juice. Its well-balanced acidity and aromatic herbs make it versatile for any green salad or as a marinade.
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Whisk together the garlic, oregano and Worcestershire sauce.
Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and lemon juice
Season with salt and pepper.
Written automatically by CookOS, not by the creator.
Store refrigerated in an airtight glass jar for up to 2 weeks; whisk or shake before each use as the emulsion may separate.
Written automatically by CookOS, not by the creator.
Whisk the garlic, oregano, and Worcestershire together first, then add the olive oil gradually while whisking constantly to form a stable emulsion before adding vinegar and lemon juice.
Yes, the recipe notes that jarred minced garlic ('the easy stuff that comes in the tube') is an acceptable substitute for fresh chopped garlic cloves.
Homemade vinaigrettes typically last 1–2 weeks refrigerated; shake or whisk before each use since the emulsion may separate.
Yes, multiply all ingredients proportionally; the emulsion technique remains the same regardless of batch size.
Start with a clean bowl, whisk the garlic, oregano, and Worcestershire together, then slowly whisk in the broken dressing as if adding oil to re-emulsify it.
