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Message
Sensation Salad recipes from the City Club and Ruffino's... Interested?
Posted on 6/22/15 at 8:13 pm
Posted on 6/22/15 at 8:13 pm
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.
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 6/22/15 at 9:23 pm
2
Posted on 6/22/15 at 8:18 pm to Jerbee02
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.
Posted on 6/22/15 at 8:20 pm to Jerbee02
Hell yea. Y'all post 'em.
Posted on 6/22/15 at 8:43 pm to OTIS2
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
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 6/22/15 at 8:48 pm
Posted on 6/22/15 at 8:47 pm to Jerbee02
Needs lemon juice.
Posted on 6/22/15 at 8:48 pm to Y.A. Tittle
I agree, I usually add a tsp of lemon juice to each salad before serving.
Posted on 6/22/15 at 8:58 pm to Jerbee02
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.
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 6/22/15 at 8:59 pm
Posted on 6/22/15 at 9:02 pm to Jerbee02
That's the BR restaurant version I'm familiar with.
Posted on 6/22/15 at 9:11 pm to Jerbee02
Posted on 6/22/15 at 9:32 pm to OTIS2
What kind of oil is salad oil?
Google just says it's any kind of vegetable oil.
Google just says it's any kind of vegetable oil.
Posted on 6/22/15 at 10:10 pm to KosmoCramer
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.
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.
Posted on 6/22/15 at 11:07 pm to Shamalamadingdong
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
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
Posted on 6/22/15 at 11:34 pm to Jerbee02
quote:
SUBMITTED BY JAKE STAPLES, THE PLACE
This has the ring of authenticity. Simple and uncomplicated with no ingredients other than the basic flavors.
Posted on 6/23/15 at 3:26 am to Layabout
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.
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.
Posted on 6/23/15 at 3:46 am to BooDreaux
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.
Posted on 6/23/15 at 9:47 am to Jerbee02
Why no olive oil? I'm picky about my oils. No into vegetable and canola. I could use walnut though.
Posted on 6/23/15 at 9:52 am to Layabout
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.
Posted on 6/23/15 at 10:11 am to torrey225
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.
Posted on 6/23/15 at 10:21 am to Jerbee02
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.
Posted on 6/23/15 at 10:26 am to OTIS2
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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