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Started By
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re: Anyone have the Recipe for Deangelo's Sensation Salad Dressing?
Posted on 2/1/14 at 5:26 pm to Layabout
Posted on 2/1/14 at 5:26 pm to Layabout
quote:
Jake Staples is credited with inventing the sensation salad and it was one of the signature dishes at The Place, his restaurant on Florida Blvd. At one time it was on the menu at just about every restaurant in town. DeAngelo's probably picked up on it when they first opened here in the 80s. Try this one from WAFB. I think it comes pretty close to the original.
Not even close. I was Kitchen manager at DeAngelos for 10 years during high school, college, and then some. That recipe has some of the same ingredients, but it's not even close. I mean comparing apples to oranges close.
Sensation dressing is only made with 4 ingredients, when you're doing it right.
Romano, Oil, Minced Garlic, and lots of lemon juice.
The squeeze of lemon juice right before serving, is what takes any sensation dressing from good to GREAT.
Out of respect for Louis, I can't give his recipes away, but I've given you enough to work with. Don't add anything to it. Seriously. Less is more.
Also, with any dressing. Instead of wisking the dressing, emulsify with a food processor on high for best results.
2
Posted on 2/1/14 at 5:33 pm to Jambo
quote:I understand not giving out Deangelo's but do you know the original? Share it?
Jambo
Posted on 2/1/14 at 5:37 pm to Jambo
My Dad and Mom were very good friends with both Bob and Jake Staples. Here is the recipe from the original Bob and Jake's(now Boudreaux's Catering right by Baton Rouge High) and later The Place did indeed serve it. The original salad was done with iceberg only, I added the other greens as a personal favorite.
1/2 to 3/4 lb. of finely ground Peccorino Romano cheese
1 pt. of extra virgin olive oil
Juice of 3 lemons
6 cloves of garlic, pressed with pulp and all juice
Very cold iceberg, romaine and mixed baby greens.
Blend all ingredients together by hand. Toss greens together to mix well. Add dressing and toss gently to coat each leaf of greens. Salt and pepper(Fresh ground is preferable) to taste. Serve on cold plates.
This dressing will keep in refrigerator for an extremely long time.
1/2 to 3/4 lb. of finely ground Peccorino Romano cheese
1 pt. of extra virgin olive oil
Juice of 3 lemons
6 cloves of garlic, pressed with pulp and all juice
Very cold iceberg, romaine and mixed baby greens.
Blend all ingredients together by hand. Toss greens together to mix well. Add dressing and toss gently to coat each leaf of greens. Salt and pepper(Fresh ground is preferable) to taste. Serve on cold plates.
This dressing will keep in refrigerator for an extremely long time.
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