Deep Roots
I always thought that the Sensation Salad was a standard all over. But, apparently, I was wrong. In reading Cooking Up a Storm, I discovered that the Sensation Salad originated in the kitchen at the old Bob & Jake’s Restaurant in Baton Rouge, LA. I believe the restaurant closed down in the early 70s. But, the Sensation Salad has sunk its roots deep into the local culinary culture. Taste it once and you’ll know why.
- Juice of half a lemon
- 3 tablespoons of red wine vinegar
- ⅓ to ½ extra-virgin olive oil (to taste)
- 4 cloves of garlic, crushed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 head of Romaine lettuce, torn into bite-size pieces
- 1 bunch of fresh parsley, finely chopped
- ½ cup of grated Romano cheese
- Crush the garlic well. Use a little salt as an abrasive (we use a mortar & pestle to crush garlic).
- In a glass mixing bowl, whisk together the lemon juice, red wine vinegar. Whisking constantly, add the olive oil gradually. Whisk in the garlic, along with the salt and pepper to taste.
- Mix the lettuce, parsley and Romano in a large salad bowl. Add just enough dressing to coat the lettuce evenly. Toss.
- Cover and chill in the fridge at least 15 minutes before serving.
Tip: Instead of chilling the whole large salad bowl, plate the salads after adding the dressing and tossing. Lightly cover each plate with plastic wrap and chill in the fridge for at least 15 minutes before serving.
The recipe I share here is based on the original, which was published in Cooking Up a Storm. The original recipe called for iceberg lettuce, not Romaine. You could also substitute Parmesan for the Romano. I’ve even seen a variation of this salad that adds chopped tomatoes too. Other variations top with boiled shrimp.
The recipe for the dressing is roughly the recipe I use to make my “everyday” salad dressing. I change it up a bit here and there, but the recipe will give you the gist of it. For my everyday salads, I like to add hand-crumbled feta cheese and freshly sliced sun-dried tomatoes.
Tip: Instead of chilling the whole large salad bowl, plate the salads after adding the dressing and tossing. Lightly cover each plate with plastic wrap and chill in the fridge for at least 15 minutes before serving.
Want to know more about the Sensation Salad?
I wrote about the Sensation Salad a while back at http://cfjwyoung.wpengine.com/a-sensational-sensation-salad. Also, I actually prepared this salad dressing “live” on episode 18 of the Catholic Foodie, which you can find here: http://cfjwyoung.wpengine.com/cf18-be-prepared
What do YOU think?
Does this Sensation Salad recipe sound appetizing? Have you tried it before? Tell me all about it in the comments below!
Simple Tomato, Cucumber and Vidalia Onion Salad
It seems like a riff on the Ceasar
Yes, it does. Definite similarities. And both are yummy!
I just tried this recipe out in hopes of using it as a side dish for an upcoming dinner party and I’m so glad I did because it is out of this world good. For such simple ingredients, this salad packs quite the punch of flavor and deliciousness!
Ashley, I’m glad you like it! It’s one of our favorites! And it is always a hit when we bring it to dinner parties or casual get togethers. Let me know how it is received at your upcoming dinner party. Bon appetit!
Jeff, the salad was a HUGE hit at my dinner party. Thanks for sharing such an amazing recipe 🙂
Awesome, Ashley! So glad to hear it!
The romano is what makes it great. I just bottled the first-ever Sensation salad dressing 🙂 Now coming to a store near you.
Check it out: hanleysfoods.com/sensation
Wow! Looks awesome, Richard. I would love to try it. Got any coming to Covington any time soon?
Thanks Jeff. Hopefully I’ll have it in Acquistapace’s Market in about 6 months. We just started and are growing quickly.
I’ll even give you and your readers a discount if they order it online. Just enter “imawesome” during checkout.
Awesome! I certainly appreciate that, Richard. I’ll be sure to mention it on the next episode of The Catholic Foodie podcast too.
Richard, I use your Sensation salad dressing. I’m making sensation salad for 100 people and while I love this entire salad recipe, (it’s my go-to, Jeff) I’ve decided to use Hanley’s sensation salad dressing to save time And, by the way, did I mention it is simply delicious? I’m mostly a make-from-scratch cook, but this is too good!
Hey Jeanie, that’s awesome! Sometimes saving time is vital. Luckily, there is a great time-saviing option available in Hanley’s Sensation Salad Dressing. Bon appetit!