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.
Recipe type: Salad
Cuisine: Italian
  • 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
  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.
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.
Recipe by The Catholic Foodie at https://catholicfoodie.com/a-sensation-salad-to-accompany-your-sundaysupper