This is what you want in a salad: a light, clean, crisp crunch of lettuce that delivers a spark of flavor. Sensation Salad starts with fresh lettuce tossed in a light, rich dressing of olive oil, vegetable oil, and vinegar, sparked by the tangy, upfront flavors of garlic, lemon, and Romano. If it’s called a Sensation Salad, it better be sensational and immediately grab your attention. When you see how easy it is to make, you’ll agree that it delivers on both.
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What Is A Sensation Salad?
Created by Jake Staples at Bob and Jakes’s Restaurant in Baton Rouge decades ago, it was popularized at Jake’s next Baton Rouge restaurant, The Place. As things go, both restaurants are closed now, but their sensational creation lives on. This fresh, zesty salad has become a regional favorite in South Louisiana homes and restaurants.
Along with Cajun and Creole cuisines, the influences of Italian immigrants can be seen in many restaurants in South Louisiana, where it is common to see offerings from all three cuisines on the same menu. Although not strictly Italian, a Sensation Salad easily spans the cuisines.
What Makes It So Good?
Sensation Salad stands out for its simplicity. The dressing gets its characteristics from prominent lemon and garlic flavors along with the sharp and salty contribution of Romano cheese. Combined with simple, light oils and a splash of plain vinegar, these flavors make plain old iceberg or romaine lettuce stand out. If there ever is a no-angst recipe, this is it.
The balance of the lemon, garlic, and romano cheese is what grabs your attention. These are the flavors you should taste in every bite of salad. After you have made this recipe a few times, adjust the relative quantities of each until you find the balance that works for you. With that balance, the crispness of the lettuce is the perfect vehicle to deliver this wonderful flavor.
Here's What You Need
Ingredient quantities can be found in the Recipe Card below.
Ingredient Notes
Lettuce: Use iceberg or romaine lettuce, or a combination of both. It’s rare to find a salad recipe that works with only iceberg lettuce, but that's exactly what happens here. The lettuce should be very fresh, crisp, and cold to give a bit of crunch in each bite. I recommend staying away from soft, limp-leafed greens like spinach or Spring Mix for this recipe.
Romano Cheese: The sharp, salty flavor of Romano should be prominent in this salad. You can substitute grated parmesan if you choose, but Romano's sharp, salty elements as well as the consistency of a fine grate are keys to this special dressing.
The Oils: Use a combination of olive oil and another light vegetable oil. The richness of olive oil and very light-tasting or even tasteless vegetable oil is perfect for carrying the more intense flavors of lemon, garlic, and Romano.
Equipment
I usually make this dressing in a glass measuring cup, like one of these. Afterward, I transfer it to a 1-pint Mason Jar where it's easy to store and shake up when needed. I also find that a Microplane comes in handy to grate the Romano cheese the way I like it for this recipe, while this is my favorite tool for pressing the garlic (I love this thing, check out the image below!). Of course, a good cutting board, a chef’s knife, and assorted prep bowls help throw this recipe together, and a nice salad bowl or platter is perfect for serving.
My favorite tool for crushing garlic:
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Hints and Tips (FAQ)
It's best if you grate the Romano yourself right before using it because pre-grated cheese tends to be a little dryer and may contain additives to maintain its quality. However, using pre-grated Romano will work and is certainly a time-saver.Â
The garlic should be pressed, finely chopped, or smashed and chopped to get as much of the garlic juices released. This adds to the profile, along with the fresh lemon juice.
The dressing can be made up to three days ahead and stored in the fridge. The garlic and lemon will infuse the oil and benefit from the time. You can also make extra dressing and save the leftovers in the fridge for 3 days. The dressing may solidify or separate after being refrigerated. If so, remove it from the fridge at least a half hour before you want to use it. Once it's back to room temperature, give it a good whisk or shake and you should be ready to go.
Keeping a fully dressed and tossed salad in the fridge for more than a couple of hours usually ends up with a limp, blah salad. I suggest dressing only the amount of salad you want to eat right away, then keep the leftover lettuce (you can mix the lettuce, parsley, and cheese) in the fridge in an airtight container for up to 3 days. Leftover dressing can be held in the manner described in the FAQ above.
This recipe uses a blend of olive oil and a light vegetable-based oil, preferably with no flavor. The olive oil should add a slight richness that is stretched by the vegetable oil. The oils are the vehicle for the real flavors (lemon, garlic, and Romano) to ride on.
Here's What You Do
First...you have a beer. Pop the cap off a beer and while you drink it, read the recipe all the way through. Make sure you have all the ingredients you need and you know what to do with each. Then, perform your mise en place and most of the work is done!
Mise En Place
How do you make this or any recipe simple and no-angst? Perform your mise en place. Preparing all of your ingredients before you make the recipe gets most of the work out of the way and allows you to enjoy the cooking process.
Lagniappe Tip: I like to measure each ingredient into its own prep bowl or measuring cup. If I'm measuring everything into one cup and I mess up one ingredient, it can mess up all the ingredients. I measure them separately and then combine them.
- Mix the dressing:
- Chop or press the garlic. (See the Lagniappe Tip below)
- Measure the vegetable oil, olive oil, and vinegar into measuring cups or prep bowls.
- Squeeze the lemon into a small bowl.
- Place the kosher salt and pepper in a small prep bowl.
- Prepare the lettuce:
- Strip out all the tough, white stem sections from the lettuce and discard them.
- Chop or tear the cleaned lettuce by hand into bite-size pieces.
- Rinse the chopped lettuce and dry with a salad spinner (here's the one I use) or by using paper towels.
- Prepare the cheese: Grate the Romano cheese and set it aside in a small bowl. If you're using some blue cheese, measure ¼ cup and set aside.
- Roughly chop the parsley.
Lagniappe Tip: Prepare the garlic in a way that draws out its juices. A garlic press, and a mortar pestle, are good tools for this. You can also smash the garlic with the blade of a chef's knife and then chop it with the knife.
Make the Dressing
What happens in this step? Mixing the dressing first gives the garlic and lemon juice time to infuse the oils.
- After measuring each ingredient, combine the oils in a measuring cup or other appropriate vessel.
- Add each remaining ingredient to the measuring cup. Mix well.
- Pour the mixed dressing into a mason jar with a lid and set aside.
Lagniappe Tip: Using a Mason Jar with a lid is a great way to store the dressing. It's easy to shake and perfect for holding leftover dressing.
Build the Salad
What happens in this step? Now it's time to combine the lettuce with the Romano, Blue Cheese, and parsley before adding the dressing.
- Add the lettuce to a bowl, then top with the Romano Cheese, Blue Cheese (if using), and the chopped parsley. (See the Lagniappe Tip below.)
- Starting with about half, add the dressing to the salad and toss. Taste the tossed salad and add more dressing as needed.
Lagniappe Tip: Constructing the salad by spreading the Romano Cheese and Blue Cheese on top before tossing will ensure that the cheese is distributed throughout the salad. Grated as opposed to shredded cheese will form small clumps throughout the salad, spreading the flavor.
An Optional Preparation
I have made this recipe many times adding the grated Romano cheese to the dressing instead of spreading it on top of the lettuce. That process works, but I don't like the quality of the leftover dressing. Like most things cooking-wise, it's a personal preference.
I'd suggest sticking to the recipe the first time you make this, but after that, you should tweak the lemon, garlic, and Romano to get the flavor where you want it. I wouldn't decrease any of these three ingredients, but you may want to bump them up a bit depending on your personal preference. Make the tweaks you need to make this your own.
Serving Suggestions
Place freshly tossed Sensation Salad on a salad plate and top with a little more Romano Cheese and chopped parsley. The garlicky and lemony aroma makes this a great starter or side salad for just about any meal, including these recipes from Sweet Daddy D:
Sensation Salad is also great as an entree served with grilled chicken or shrimp. Saute thin chicken breasts or shrimp seasoned with Le Bon Papa Creole Seasoning and serve them right on top of an entree-sized serving of Sensation Salad. Try it once and you'll be looking for reasons and ways to serve it.
Try these other Salad Dressings from Sweet Daddy D:
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Yeah You Right!
Recipe
Sensation Salad
Here's What You Need
For the Dressing
- ½ cup salad oil
- ½ cup olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon white vinegar
- 3 tablespoons chopped garlic pressed or chopped fine, about 6 cloves
- Kosher salt and fresh ground pepper to taste
For the Salad
- 18 - 20 ounces iceberg or romaine lettuce
- 1 cup Romano Cheese grated
- 2 tablespoons parsley chopped chopped
- ¼ cup blue cheese optional
Here's What You Do
- Mix the ingredients for the Dressing together in a jar or a small bowl and set aside.
- Trim the hard, white centers from the lettuce. Wash and dry the lettuce, then tear or chop it into bite size pieces.
- Place the chopped lettuce onto a large platter or in a large salad bowl.
- Sprinkle the Romano Cheese and chopped parsley on top of the lettuce.
- Sprinkle the blue cheese on top (if using).
- Shake or whisk the dressing to mix well and ladle it on top of the prepared greens, starting with about half. Toss, taste and add more dressing as desired.
- Serve immediately with more grated Romano Cheese and chopped parsley on top of each serving.
Recipe Notes
Nutrition Estimate
Publishers Note: I originally published this recipe in March 2018. I am republishing the article with improved instructions with process photos, better ingredient information, and FAQs.
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Pat Nugent
Only change I made was to use tarragon vinegar. I believe it makes a wonderful difference.
Sweet Daddy D
Thanks for giving my recipe a try, Pat. I like the way you tweaked the recipe...make it your own!
Janis Kile
This is now my favorite sensation salad dressing recipe. It has more punch from the garlic and less from the lemon than the recipe I’ve been using.
Sweet Daddy D
Glad you like it, Janis. Thanks for giving the recipe a try!
Delphine
Finally! I'm fairly certain I had this salad (or one very similar) at Piccadilly in BR growing up and it was always my favorite. I never knew what it was called, but finding your blog brought back the memories! Now I can make it at home - thank you so much!
Sweet Daddy D
I love some Piccadilly! Enjoy, Delphine, I hope you like the recipe.