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Sensation Salad

August 29, 2021 by Carine Clary Leave a Comment

Sensation Salad

Sensation Salad is all about simple. A tart creamy lemon garlic vinaigrette over shredded Romaine lettuce topped with fresh grated Pecorino Romano or Parmesan cheese. That and a crisp Sauvignon Blanc will get you ready for the main course whatever it is. And it’s flexible, letting you add that extra bit of leftover iceberg or bibb lettuce if you want to so let’s get started:

Sensational Origins

Originating at Bob & Jake’s in Baton Rouge, various iterations have been on offer at The City Club, The Place, and other restaurants since the 60s. I was reminded of it when at a local Greek restaurant I ordered the Maroulosalata (Lettuce Salad in Greek) and thought, ‘Hey, this is Sensation Salad!’. And sure enough, except for the dill and cucumber it mostly was.

Making the Dressing

This is the defining ingredient because it’s the one you make yourself. All the versions have garlic, lemon, and olive oil. Some, however, add creaminess through mayonnaise others thru actual cream. I tried a few different dressings but wanted to see how simple I could make it and ended up with the following: lemon juice, lemon zest, salt, pepper, garlic, oil, heavy cream, and a little sugar to cut the tartness of the lemon. That’s it. Not even vinegar. And it’s imperative to do it in a small food processor or blender to make sure that the garlic is puréed. Best of all you can make it the day ahead and stash it in the fridge.

The Salad

Again, so easy. Just julienne sliced romaine and parsley, toss together and top with grated cheese. And use Italian parsley. I’m not a parsley snob but the curley kind doesn’t work here – not as well anyway. Do that and you are done!
This literally goes with anything but is great with my Moussaka or Shrimp Supreme. It seems to partner particularly well with filling dishes since it’s so light and tasty. So make and enjoy!

Sensation Salad

Sensation Salad
 
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Author: Carine Clary
Cuisine: Southern
Ingredients
  • For the Dressing:
  • 2 cloves garlic, finely diced
  • 1 tsp. salt
  • 2 tablespoons lemon juice plus the zest of the lemon
  • 1 cup light olive oil
  • 2 teaspoons granulated sugar
  • 4 tablespoons heavy cream
  • For the Salad:
  • 8 cups romaine lettuce, rinsed, spun dry and cut into julienned strips (about 2 bunches)
  • handful Italian parsley, rinsed, spun dry and chopped (about ⅔ cup)
  • 1 cup freshly grated Pecorino Romano cheese (or Parmesan)
  • Freshly cracked black pepper, to taste
Instructions
  1. For the dressing:
  2. Add the garlic, salt, sugar, and lemon juice to a small food processor Pulse for a couple of seconds to dissolve the salt & sugar then add the olive oil and cream.
  3. For the salad:
  4. Slice lettuce and parsley into thin julienne strips then toss with dressing to taste.
  5. When ready to serve, grate cheese over it along with some fresh cracked black pepper.
Notes
Add dill and some thinly sliced cucumbers, and substitute feta as the cheese for a Greek version.
3.4.3177

 

Filed Under: Creole, Salads, Vegetarian Tagged With: Lettuce salad with lemon vinaigrette, sensation salad

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Hello, I'm Carine Clary and I'm the FrangloSaxon.

And is that a word? In a word - Yes! It reflects my French connections in the south part of the state and the Anglo Saxon ones on the Arkansas state line. I grew up eating & loving all the foods of Louisiana and the idea is to collect lots of them right here on this website.

What you'll find here is food that reflects everybody's cooking. Creole we know. Cajun we know. But how about Croatian or Vietnamese....or Italian or German....or the underestimated plain Southern food they do so well in the upstate parishes?

They're all part of who we are so pull up your chair and join me for some good eats!

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