- 1/2 head iceberg lettuce, torn into bite-size pieces
- 2 ripe tomatoes, each cut into 8 wedges
- 1/2 cup thin strips Swiss cheese
- 1/2 cup thin strips ham
- 1/4 cup pitted green Spanish olives
- 4 cloves garlic, 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 black pepper
- 2 teaspoons grated Pecorino Romano cheese
- In a large bowl, toss together the lettuce, tomatoes, Swiss cheese, ham and olives.
- In a small bowl, 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 and season with salt and pepper.
- Pour the dressing over the salad and toss well. Add the pecorino, toss and serve.