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Anyone have the Recipe for Deangelo's Sensation Salad Dressing?

Posted on 2/1/14 at 3:20 pm
Posted by Sweetness
BR
Member since Mar 2006
534 posts
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?
Posted by Layabout
Baton Rouge
Member since Jul 2011
11082 posts
Posted on 2/1/14 at 4:28 pm to
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
Posted by Paul Allen
Montauk, NY
Member since Nov 2007
76500 posts
Posted on 2/1/14 at 4:29 pm to
DeAngelo's was around in the 80's??
Posted by GetBackToWork
Member since Dec 2007
6338 posts
Posted on 2/1/14 at 4:55 pm to
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 by Jambo
Baton Rouge
Member since Aug 2009
2236 posts
Posted on 2/1/14 at 5:26 pm to
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 by OTIS2
NoLA
Member since Jul 2008
50802 posts
Posted on 2/1/14 at 5:31 pm to
quote:

DeAngelo's was around in the 80's??
Yes, you snot nosed brat.
Posted by OTIS2
NoLA
Member since Jul 2008
50802 posts
Posted on 2/1/14 at 5:33 pm to
quote:

Jambo
I understand not giving out Deangelo's but do you know the original? Share it?
Posted by Jambo
Baton Rouge
Member since Aug 2009
2236 posts
Posted on 2/1/14 at 5:33 pm to
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.
Posted by Jambo
Baton Rouge
Member since Aug 2009
2236 posts
Posted on 2/1/14 at 5:34 pm to
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 by OTIS2
NoLA
Member since Jul 2008
50802 posts
Posted on 2/1/14 at 5:37 pm to
My bad...was thinking Digiulio Brothers. And Paul, you're still a snot nosed punk.
Posted by BooDreaux
Orlandeaux
Member since Sep 2011
3300 posts
Posted on 2/1/14 at 5:37 pm to
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.
Posted by OTIS2
NoLA
Member since Jul 2008
50802 posts
Posted on 2/1/14 at 5:37 pm to
Posted by Jambo
Baton Rouge
Member since Aug 2009
2236 posts
Posted on 2/1/14 at 5:39 pm to
Wasnt saying they never served it, just saying the recipe linked above was was off.
I like adding greens as well!
This post was edited on 2/1/14 at 5:41 pm
Posted by Jambo
Baton Rouge
Member since Aug 2009
2236 posts
Posted on 2/1/14 at 5:40 pm to
quote:

OTIS2


anytime broskie
Posted by OTIS2
NoLA
Member since Jul 2008
50802 posts
Posted on 2/1/14 at 5:41 pm to
Would love to return the favor...but I don't see that happening, pro.
Posted by OTIS2
NoLA
Member since Jul 2008
50802 posts
Posted on 2/1/14 at 5:49 pm to
One of our duck club members makes a close version. Good stuff.
Posted by shawnlsu
Member since Nov 2011
23682 posts
Posted on 2/1/14 at 9:15 pm to
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