Sunday Dinner : Sensation Salad

Welcome to my Table this Sunday. In September of last year I lost my Mother- to celebrate her life I am sharing some of my Mom’s Favorite eats either at home or in restraints. And in this case after eating this Salad out -she came home and made it for friends and family to enjoy… Lisa

Louisiana Sensation Salad :

 Sensation Salad originated in the kitchen at the old Bob & Jake’s Restaurant in Baton Rouge, LA. I believe the restaurant closed down in the early 70s. But, the Sensation Salad has sunk its roots deep into the local culinary culture. Taste it once and you’ll know why.

  • Juice of half a lemon
  • 3 tablespoons of red wine vinegar
  • ⅓ to ½ extra-virgin olive oil (to taste)
  • 4 cloves of garlic, crushed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 head of Romaine lettuce, torn into bite-size pieces
  • 1 bunch of fresh parsley, finely chopped
  • ½ cup of grated Romano cheese
  1. Crush the garlic well. Use a little salt as an abrasive (we use a mortar & pestle to crush garlic).
  2. In a glass mixing bowl, whisk together the lemon juice, red wine vinegar. Whisking constantly, add the olive oil gradually. Whisk in the garlic, along with the salt and pepper to taste.
  3. Mix the lettuce, parsley and Romano in a large salad bowl. Add just enough dressing to coat the lettuce evenly. Toss.
  4. Cover and chill in the fridge at least 15 minutes before serving.

Tou can serve this with Grilled Chicken on top for a complete meal. Or a starter before your meal with Seafood , Chicken or Pasta dishes.

Grilled Romain Sensation Salad

  • 2 romaine hearts, halved lengthwise, rinsed, and patted dry
  • 24 peeled and deveined large fresh shrimp
  • ½ cup grape tomatoes, halved lengthwise
  • ¼ cup thinly sliced red onion
  • ¼ cup chopped fresh parsley
  • Sensation salad dressing
  1. Heat a grill pan over medium-high heat. Lightly spray with cooking spray. Working in batches, placeromaine halves, cut side down, onto grill pan. Cook until grill marks form, 1 to 2 minutes. Set aside.
  2. Working in batches, add shrimp to grill pan, and cook until pink and firm, 1 to 2 minutes per side.
  3. Place romaine, grilled side up, on a serving platter. Top with shrimp, tomatoes, onion, and parsley. Drizzle with dressing. Serve immediately.

Whant to buy the dressing already made

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