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A Sensation Salad to Accompany Your #SundaySupper

You are here: Home / Blog / A Sensation Salad to Accompany Your #SundaySupper

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.

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5.0 from 1 reviews
A Classic Sensation Salad
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.
Author: Jeff Young
Cuisine: Italian
Recipe type: Salad
Ingredients
  • 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
Instructions
  1. Crush the garlic well. Use a little salt as an abrasive (we use a mortar & pestle to crush garlic).
  2. 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.
  3. Mix the lettuce, parsley and Romano in a large salad bowl. Add just enough dressing to coat the lettuce evenly. Toss.
  4. Cover and chill in the fridge at least 15 minutes before serving.
Notes
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.
3.2.2708
Variations

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.

Sensation Salad with Feta and Sun-Dried Tomatoes

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!

About Jeff Young

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold.

Previous Post: « Simple Tomato, Cucumber and Vidalia Onion Salad
Next Post: Greek Salad with Fresh Spinach and Kalamata Olives »

Reader Interactions

Comments

  1. Kate

    June 4, 2012 at 8:08 AM

    It seems like a riff on the Ceasar

    Reply
    • Jeff Young

      June 4, 2012 at 10:51 PM

      Yes, it does. Definite similarities. And both are yummy!

      Reply
  2. Ashley

    June 8, 2012 at 12:32 PM

    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!

    Reply
    • Jeff Young

      June 8, 2012 at 1:12 PM

      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!

      Reply
      • Ashley

        June 11, 2012 at 3:23 PM

        Jeff, the salad was a HUGE hit at my dinner party. Thanks for sharing such an amazing recipe 🙂

        Reply
        • Jeff Young

          June 11, 2012 at 3:39 PM

          Awesome, Ashley! So glad to hear it!

          Reply
  3. Richard Hanley Jr.

    November 12, 2012 at 9:31 PM

    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

    Reply
    • Jeff Young

      November 12, 2012 at 9:52 PM

      Wow! Looks awesome, Richard. I would love to try it. Got any coming to Covington any time soon?

      Reply
      • Richard Hanley Jr.

        November 12, 2012 at 9:58 PM

        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.

        Reply
        • Jeff Young

          November 12, 2012 at 10:01 PM

          Awesome! I certainly appreciate that, Richard. I’ll be sure to mention it on the next episode of The Catholic Foodie podcast too.

          Reply
    • Jeanie Louque

      October 29, 2020 at 1:38 PM

      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!

      Reply
      • Jeff Young

        October 30, 2020 at 1:10 PM

        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!

        Reply

Trackbacks

  1. Meatless Friday: Oven-Baked Salmon with Olive Oil and Salt - CatholicMom.com - Celebrating Catholic Motherhood says:
    April 25, 2017 at 1:42 PM

    […] a short time. While the salmon is baking, you can throw together a quick salad – like perhaps a Sensation Salad – and butter a loaf of French bread to heat in the oven for a few minutes after the salmon comes […]

    Reply

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About The Catholic Foodie

Jeff Young, perhaps better known as The Catholic Foodie, is an author, blogger, radio host and podcaster. He is the founder and producer of The Catholic Foodie blog and podcast where he provides "Catholic culinary inspiration to help you grow in faith around the table." Jeff hosts a daily radio show – The Catholic Foodie Show – on BreadboxMedia.com, and he co-hosts the Around the Table Food Show on Catholic Community Radio 690AM (New Orleans) and 1380AM (Baton Rouge). Jeff is a monthly contributor to CatholicMom.com and a contributing author of Word by Word: Slowing Down with the Hail Mary, published by Ave Maria Press. Jeff is also a contributing author of The Catholic Mom's Prayer Companion: A Book of Daily Reflections by Ave Maria Press. Jeff Young is a proud member of the elite Catholic Speakers Organization, CMG Booking. Jeff has spoken on topics ranging from "growing in faith around the table" to "using social media in the New Evangelization." Jeff's first book, Around the Table with The Catholic Foodie: Middle Eastern Cuisine, published by Liguori Publications is now available. With 78 recipes and stories of faith and family (including his travels to the Holy Land), the book is sure to inspire you to get into the kitchen and to gather your family around the table. The book is available on Amazon.com, Liguori.org, and wherever good Catholic books are sold. Read More…

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