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re: Sensation Salad recipes from the City Club and Ruffino's... Interested?
Posted on 6/23/15 at 10:35 am to FalseProphet
Posted on 6/23/15 at 10:35 am to FalseProphet
Brookshire's carries a brand or two, but I haven't tried it. With their Texas roots, it may be good enough.
Or, you have the little Mexican grocery by Ebert's Tires on 165. I have not been inside for 3+ years, but I'd bet they carry a brand or two.
Or, you have the little Mexican grocery by Ebert's Tires on 165. I have not been inside for 3+ years, but I'd bet they carry a brand or two.
0
Posted on 6/23/15 at 10:57 am to Jerbee02
quote:
SENSATION SALAD DRESSING SUBMITTED BY JAKE STAPLES, THE PLACE
Yep. this is the one I wanted. Thanks brah
Posted on 6/23/15 at 11:05 am to Motorboat
Salad oil is an old school term...it pretty much means any liquid, neutral flavored vegetable oil. Olive oil wasn't exactly on all supermarket shelves, esp in rural areas in the deep south, 50+ years ago. The terminology stuck around through the 70s.
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.
Posted on 6/23/15 at 4:31 pm to Shamalamadingdong
I never ate there, but my uncle used to make sensation dressing for nearly every meal and I know I didn't taste any blue cheese in it. I suspect he used whatever was in River Road, the first old book. I remember it had romano cheese and lemon juice, but no blue cheese.
Posted on 6/23/15 at 5:28 pm to Gris Gris
The one from River Road recipes is the one I use too. Gris Gris, you're right, it is in the original one first printed in 1959 (white cover), and it just has lemon juice, salad oil, Romano cheese, and garlic.
FWIW, I prefer vegetable or canola oil instead of olive oil as I find olive oil to be a bit heavier (or thicker maybe?).
FWIW, I prefer vegetable or canola oil instead of olive oil as I find olive oil to be a bit heavier (or thicker maybe?).
This post was edited on 6/23/15 at 5:30 pm
Posted on 6/23/15 at 6:22 pm to Dorothy
quote:
The one from River Road recipes is the one I use too. Gris Gris, you're right, it is in the original one first printed in 1959 (white cover), and it just has lemon juice, salad oil, Romano cheese, and garlic.
That's the only recipe I've ever used. Lots of garlic as I recall. I thought it predated Jake's version, but I don't know who submitted that recipe to the cookbook. I saw a bottled version of it at Red Stick Spice Co., but I don't recall the brand. It looked like the River Road version in the bottle. I think the blue cheese additions with some other additions are variations of the basic recipe to make them a bit different.
Posted on 6/23/15 at 6:50 pm to Gris Gris
Posted on 6/23/15 at 6:58 pm to Gris Gris
Mrs Jean Frey Fritchie is credited with the River Road recipe.
Posted on 6/23/15 at 7:07 pm to OTIS2
quote:
Mrs Jean Frey Fritchie is credited with the River Road recipe.
So, who is the real creator of the sensation salad dressing??!! It's a mystery!
Posted on 6/23/15 at 7:14 pm to Gris Gris
quote:
Lots of garlic as I recall.
It calls for the "juice of 3 cloves of garlic", but I don't have the patience for that so I use finely minced garlic.
Posted on 6/23/15 at 7:16 pm to Gris Gris
According To This Article Bob and Jake applied for their original SBA loan in '63. I can't find a certain date the restaurant opened, but from this, looks like Jean is in the lead.
And good ole Russell Long may have had a creative helping hand for the joint.
And good ole Russell Long may have had a creative helping hand for the joint.
Posted on 6/23/15 at 7:28 pm to OTIS2
I'm giving it to Jean. The ones with blue cheese are variations of her original. GEAUX Jean!!
Posted on 6/23/15 at 7:29 pm to Gris Gris
Long probably stole the recipe from her and sold it to Bob and Jake.
Posted on 6/23/15 at 7:31 pm to OTIS2
Probably so. Poor Jean. Probably RIP Jean at this point.
Posted on 6/23/15 at 7:38 pm to Gris Gris
Posted on 6/23/15 at 8:01 pm to OTIS2
Lovely home. I wonder if she invented sensation salad dressing while she lived there.
Posted on 12/5/19 at 4:05 pm to Gris Gris
Bumping this post due to someone on the board asking for a sensation salad recipe - this thread appears to be rather definitive on variations and history.
This post was edited on 12/5/19 at 4:07 pm
Posted on 12/9/19 at 5:40 pm to Jerbee02
In an attempt to make this thread the “definitive” sensation salad thread (and so I can come back to it if I ever lose my own copies, which happened to me in the flood a few years ago), here’s Jean’s original recipe from the RRR cookbook. If anybody else has recipes which aren’t already in the thread, by all means share them here!
It was very kindly shared upon request by “cgrand”.
Sensation Salad Dressing
River Road Recipes I, p. 24
Ingredients
1/2 pound finely ground Romano cheese
1 pint salad oil (FYI – salad oil refers to any light tasting oil, such as vegetable, canola, olive, etc.)
Juice of 2 lemons
Juice of 3 cloves of garlic
Directions
Shake all ingredients in a quart jar. Dressing will keep indefinitely in the refrigerator. Especially good tossed with lettuce, water cress, and parsley leaves. Salt and pepper greens as desired before adding dressing.
It was very kindly shared upon request by “cgrand”.
Sensation Salad Dressing
River Road Recipes I, p. 24
Ingredients
1/2 pound finely ground Romano cheese
1 pint salad oil (FYI – salad oil refers to any light tasting oil, such as vegetable, canola, olive, etc.)
Juice of 2 lemons
Juice of 3 cloves of garlic
Directions
Shake all ingredients in a quart jar. Dressing will keep indefinitely in the refrigerator. Especially good tossed with lettuce, water cress, and parsley leaves. Salt and pepper greens as desired before adding dressing.
This post was edited on 12/9/19 at 5:43 pm
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