Monday, November 23, 2009
I'm taking food over, of course, because there will be alot of people there TDay. You gotta know my cravings kicked in. This time for Sensation Salad. I'm even going to take some with me.
I'm not sure if Sensation Salad is peculiar to this region, but it's very common at eateries here and is SO good. I made a quick trip to the grocer's, made the dressing (the recipe makes a bunch), and am now indulging my fondest desire while I'm making the cheese and macaroni, queso, meatballs and two pumpkin pies.
Here it is. It should be made at least a day ahead and left in the fridge to blend flavors. Nothing but iceberg lettuce and fresh parsley are all that's needed for the salad fixings, although sometimes I do add some
Roma tomatoes. Don't need onions, cukes- any of the normal veggies found in a salad. It does okay with romaine, too, but iceberg is reccommended.
1/2 lb. finely ground Romano (forget the Kraft stuff. Go for the good stuff in the gourmet cheese section)
1 pt. salad oil (I use 1C. canola oil, 1C. extra virgin olive oil)
Juice of 2 lemons (if they are large. Use 3, if small)
Juice of 3 cloves of garlic ( I use the stuff found in the spice section. Then I slice up some fresh garlic into the bottle of dressing. Be sure not to let these get into the lettuce. Surprise!!!)
Shake all ingredients in a quart jar. This will keep indefinitely in the fridge. Salt and pepper greens as desired before adding dressing. I am a big devotee of fresh ground pepper and sea salt. Just my strange little thing.
The original recipe is found in the first cookbook, River Road Recipes, by the Junior League of Baton Rouge. If you ever see a copy of this little book, pick it up. It's a gold mine.
Posted by Marian at 7:29 PM