Louisiana Sensation Salad

 The dressing is the star of the show in this salad.  From the Baton Rogue restaurant Bob and Jake's. 

Ingredients: 

For the Dressing:

1/2 cup of olive oil

1/2 cup of vegetable oil 

1/2 cup fresh lemon juice, not bottled

2 Tablespoons of white wine vinegar

5 cloves of garlic, smashed

1 teaspoon salt

1/8 teaspoon black pepper

For the Salad:

4-6 cups cold Romaine lettuce, chopped into small pieces

1/2 cup Italian flat leaf parsley, chopped

1 cup grated fresh Romano or Parmesan cheese

 Directions:

Juice the lemons (about 4). Combine the rest of the ingredients in a blender and blend until smooth. Refrigerate for up to two weeks.

Chop the Romaine into small bite-sized pieces and place the lettuce in a medium bowl. Chop parsley and add to the bowl. Mix.

When ready to serve, salt and pepper the lettuce leaves. Grate cheese and set aside. Shake dressing well to incorporate. Pour a 1/2 cup of dressing over salad in bowl and toss well to coat. Add more dressing if necessary. Refrigerate at least 15 minutes before serving for a crisp/chilled crunch.

Plate the tossed lettuce on chilled salad plate and top with the cheese.  

 

Serve with Crawfish Etouffee or Shrimp Creole, French bread and a strawberry pie.