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Jerbee02
Baton Rouge, LA
Member since Feb 2012
46 posts

Sensation Salad recipes from the City Club and Ruffino's... Interested?
Hey, before I go to the trouble of digging them up from wherever I stashed them, I wanted to see if there was any interest on the board for recipes from both Ruffino's and the Baton Rouge City Club for their versions of the Sensation Salad.

I'm just going from memory, but I believe that the City Club cheats a little and uses blue cheese dressing in theirs and no lemon (I add some before serving though) while Ruffino's uses lemon and Parmesan cheese. Both recipes came from the chefs a number of years back since I wasn't able to find either one on the web, or in the City Club's cookbook that I found at the Rotary Trash and Treasure sale.
This post was edited on 6/22 at 9:23 pm


BooDreaux
LSU Fan
Orlandeaux
Member since Sep 2011
3240 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
The original recipe came from Bob N Jakes. where Boudreaux's is now right by BRMHS.....Jake Staples gave it to my Dad over 40 years ago....I'll share if people want it.



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OTIS2
LSU Fan
NoLA
Member since Jul 2008
45676 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Hell yea. Y'all post 'em.


Jerbee02
Baton Rouge, LA
Member since Feb 2012
46 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Here's the City Club's recipe - I'm still looking around my house for Ruffino's:

Yield: 1 quart

1.5 egg yolks (1/2 oz or 1Tbl + 1tsp)
4tsp chicken BASE
1Tbl + 1tsp Worchester sure
2.5Tbl salad mustard (the yellow kind)
2Tbl minced garlic
11Tbl blue cheese dressing
3/4tsp freshly ground black pepper
2 cups salad oil (NOT olive oil)

Mix ingredients on stand mixer at speed "two" until incorporated while adding oil and a slow steady stream, toss with a Romain/iceberg miMix ingredients on stand mixer at speed "two" until incorporated while adding oil and a slow steady stream, toss with a Romaine/iceberg mix, garnish with cherry tomatoes, lemon, parmesan cheese, and croutons.

The original recipe I got was for 12 quarts which is why this one has such strange amounts. Here's the numbers for one pint (enough for about 8 people - or enough to go with one head of romaine and a head of iceberg combined):

1 pint:

1 egg yolk
2 tsp chicken base
2 tsp Worcester
1.25 Tbl salad mustard
1 Tbl garlic
5.5 Tbl blue cheese dressing
1/3 tsp black pepper
1 cup salad oil
This post was edited on 6/22 at 8:48 pm


Y.A. Tittle
LSU Fan
Member since Sep 2003
83182 posts
 Online 

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Needs lemon juice.


Jerbee02
Baton Rouge, LA
Member since Feb 2012
46 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
I agree, I usually add a tsp of lemon juice to each salad before serving.


Jerbee02
Baton Rouge, LA
Member since Feb 2012
46 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Ok, I found Ruffino's.. This was given to me by Ruff after my old company spent ~$4,000 on a holiday dinner there years ago. The original recipe is for 4 gallons, I scaled it back to 1 quart – so don't worry about the 5 gallon lexan at the end in the instructions.

1 quart:

6 oz Romano cheese
1/3c bleu cheese crumbles
3/4c fresh lemon juice
1/4c white vinegar
2.25 tsp salt
1/5c olive oil (not extra virgin)
1.25c salad oil
1 tsp finely minced garlic
1/2 to 3/4 tsp fresh cracked black pepper

Combine all of the ingredients except the salad oil in a 5 gallon lexan. Blend with the immersion blender and pour in the salad oil well blended. When all the oil is added, move the blender around to be sure it is well blended without lumps. If the dressing separates overnight, remix with the immersion blender.
This post was edited on 6/22 at 8:59 pm


Y.A. Tittle
LSU Fan
Member since Sep 2003
83182 posts
 Online 

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
That's the BR restaurant version I'm familiar with.


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OTIS2
LSU Fan
NoLA
Member since Jul 2008
45676 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?


KosmoCramer
Ohio State Fan
Member since Dec 2007
70239 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
What kind of oil is salad oil?

Google just says it's any kind of vegetable oil.


Shamalamadingdong
Navy Fan
Member since Mar 2015
188 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Just vegetable oil and olive oil. When he made it that was about all there was. Ruffinos is closest. There is no blue cheese, egg yolks or balsalmic vinegar. Nobody around here was using balsalmic in the mid sixties.

Google WAFB and that is the original dressing that Tutta Vetter gave to i believe Vernon Roger. I remember seeing her make it on the news. Not the John Folse version. Tutta is married to Cyril Vetter and is Jake Staples daughter.


Jerbee02
Baton Rouge, LA
Member since Feb 2012
46 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Apparently the inventor of the dressing submitted it to the Tiger Bait Cookbook back in the 70's - I found it online - it's a little different from the WAFB version but if my research is correct it pre-dates the others.

SENSATION SALAD DRESSING SUBMITTED BY JAKE STAPLES, THE PLACE
Servings: 8Time: 10 minutesDifficulty: easy
Ingredients

6 tablespoons (90 ml) Romano cheese, grated
2 tablespoons (30 ml) bleu cheese, grated
2 cloves garlic, pressed
Juice of one lemon, more if desired
1/3 cup (80 ml) olive oil
2/3 cup (160 ml) vegetable oil
1/4 teaspoon (1.2 ml) black pepper
1/2 tsp (2.5 ml) salt
Method and Steps

Grate cheeses and mix together. Set aside.
Combine remaining ingredients.
For each individual serving of tossed green salad sprinkle with one tablespoon (15 ml) of the mixed cheeses and three tablespoons (45 ml) dressing. Hint: Freeze bleu cheese to grate.
From Tiger Bait Recipes, p. 55, 6th printing, Copyright, 1976, Published by the LSU Alumni Association, 3838 West Lakeshore Drive, Baton Rouge, LA 70808


Layabout
UNO Fan
Baton Rouge
Member since Jul 2011
11082 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
quote:

SUBMITTED BY JAKE STAPLES, THE PLACE

This has the ring of authenticity. Simple and uncomplicated with no ingredients other than the basic flavors.


BooDreaux
LSU Fan
Orlandeaux
Member since Sep 2011
3240 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Sensation Salad
This is the version of the famous salad served at Bob and Jake's Restaurant in Baton Rouge. My dad was good friends with both Bob and Jake Staples and Jake created the dressing that made the salad a long-time favorite.

1/2 to 3/4 lb. of finely ground Peccorino Romano cheese
1 pt. of olive oil
Juice of 3 lemons
4 tsp. Of balsamic vinegar
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.


Layabout
UNO Fan
Baton Rouge
Member since Jul 2011
11082 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
quote:

4 tsp. Of balsamic vinegar

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.


torrey225
Member since Mar 2015
1437 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Why no olive oil? I'm picky about my oils. No into vegetable and canola. I could use walnut though.


OTIS2
LSU Fan
NoLA
Member since Jul 2008
45676 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
quote:

the balsamic vinegar which would turn the dressing a brownish color


I don't think 4 t into that volume will affect the color very much.


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Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
41814 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
You can make it with whatever you like until you get it to taste the way you want it to taste, but I don't believe I've ever had with olive oil. I don't even recall having one with blue cheese. I probably had whatever version was in the River Road cookbook that someone made. I think it was in the original book.


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FalseProphet
LSU Fan
Mecca
Member since Dec 2011
11586 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
quote:

1/5c olive oil (not extra virgin)
1.25c salad oil


Am I missing something here? Aren't those the same things (considering any vegetable oil in a salad dressing can be considered salad oil)?

On another note, I made thousands of these stupid salads at Ruffino's in college. It's frustrating when everyone and their mother asks you for the recipe or wants another three cups of dressing to go.



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FalseProphet
LSU Fan
Mecca
Member since Dec 2011
11586 posts

re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
quote:

OTIS2


Brief hijack

I need some chorizo for a spicy dish I want to cook. Where can I get chorizo in Monroe?


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