- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Anyone have the Recipe for Deangelo's Sensation Salad Dressing?
Posted on 2/1/14 at 3:20 pm
Posted on 2/1/14 at 3:20 pm
I've tried random recipes for sensation dressing, but nothing so far compares to Deangelo's.
Anyone know how they do it?
Anyone know how they do it?
1
Posted on 2/1/14 at 4:28 pm to Sweetness
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.
LINK
LINK
Posted on 2/1/14 at 4:29 pm to Layabout
DeAngelo's was around in the 80's??
Posted on 2/1/14 at 4:55 pm to Layabout
Looking at that recipe, I prefer fresh parmigiano reggiano and also add small bits of blue cheese crumbles. Make the dressing about an hour in advance and let it absorb the blue cheese.
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.
Posted on 2/1/14 at 5:31 pm to Paul Allen
quote:Yes, you snot nosed brat.
DeAngelo's was around in the 80's??
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 5:33 pm to OTIS2
DeAngelos was founded in Sept 1991
When we were sued from a sandwich shop for name rights in 2005, all changed to
"Louis Deangelos casual italian dining since 1991"
He bought it from Danny, formerly Parma Pizza, in Hammond Aire shopping center. Bar seating with 4 booths. Amazing pizza and zones.
When we were sued from a sandwich shop for name rights in 2005, all changed to
"Louis Deangelos casual italian dining since 1991"
He bought it from Danny, formerly Parma Pizza, in Hammond Aire shopping center. Bar seating with 4 booths. Amazing pizza and zones.
Posted on 2/1/14 at 5:34 pm to OTIS2
quote:
I understand not giving out Deangelo's but do you know the original? Share it?
Otis.
for your personal use:
1 cup romano
1 cup oil (veg or olive) or mixed
1 tablespoon garlic chopped
1/4 cup lemon juice
thats as close as i can get.
Some add parsley, some roasted almonds on top, some use pomace oil, some use parmesan.
This post was edited on 2/1/14 at 5:36 pm
Posted on 2/1/14 at 5:37 pm to Jambo
My bad...was thinking Digiulio Brothers. And Paul, you're still a snot nosed punk.
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.
Posted on 2/1/14 at 5:37 pm to Jambo
Posted on 2/1/14 at 5:39 pm to BooDreaux
Wasnt saying they never served it, just saying the recipe linked above was was off.
I like adding greens as well!
I like adding greens as well!
This post was edited on 2/1/14 at 5:41 pm
Posted on 2/1/14 at 5:41 pm to Jambo
Would love to return the favor...but I don't see that happening, pro. 
Posted on 2/1/14 at 5:49 pm to Jambo
One of our duck club members makes a close version. Good stuff.
Posted on 2/1/14 at 9:15 pm to OTIS2
In
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News