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re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Posted on 6/23/15 at 2:58 pm to Layabout
Posted on 6/23/15 at 2:58 pm to Layabout
quote:
The rest sounds okay but I question the balsamic vinegar which would turn the dressing a brownish color. That doesn't jibe with what I remember.
There was no balsamic vinegar or bleu cheese in it. It was white vinegar. Probably not 10 restaurants in the mid 1960's across this country used balsamic vinegar.
Posted on 6/23/15 at 3:01 pm to Shamalamadingdong
Traditional Sensation Salad
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Prep Time: 30 Minutes
Yields: 6 Servings
Comment:
Many of you "old-timers" will remember the famous Bob & Jake's Restaurant on Government Street in Baton Rouge that first created the famous Sensation Salad. This salad later became the "sensation" of most restaurants in South Louisiana.
Ingredients:
4 cups ice-cold iceberg lettuce
1/2 cup vegetable oil
1/2 cup olive oil
2 tbsps lemon juice
3 cloves garlic, minced and mashed
2 tbsps white vinegar
salt and black pepper to taste
granulated garlic to taste
2 tbsps chopped fresh parsley
1 cup grated Romano cheese
Method:
In a 1-quart jar with lid, blend together oils, lemon juice, minced and mashed garlic, white vinegar and season to taste using salt, pepper and granulated garlic. Cover with lid and shake extremely well. Place salad dressing in refrigerator and allow to sit 24 hours for flavors to incorporate. However, dressing may be used immediately as well. When ready to serve, shake dressing well to incorporate. Place iceberg lettuce and parsley in a large mixing bowl or a serving platter, top with dressing and toss to coat well. Add Romano cheese and toss gently to incorporate.
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