Sensation Salad is a family recipe that many home cooks have embraced over the years. It was first served decades ago at a now-closed restaurant in Baton Rouge, Louisiana. A heavy grating of salty, hard cheese like Parmesan or Pecorino Romano covers the dressing, which is made up of bright lemon and a kick of garlic, Worcestershire sauce, and Dijon mustard. Sensation Salad is a dish that my grandmother, Mama Te, frequently prepared for barbecues and served alongside chicken, rice pilaf, and garlic bread. Additionally, red meat, seafood, and Italian foods go nicely with this simple, everyday salad. If preferred, add additional freshly grated Parmesan to each serving.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup olive oil
- 3 tablespoons red wine vinegar
- 1 medium lemon, juiced
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ¼ teaspoon Dijon mustard
- 3 heads romaine lettuce
- 1 cup grated Parmesan cheese
Instructions
- Whisk olive oil, red wine vinegar, lemon juice, garlic, Worcestershire sauce, salt, and Dijon mustard together until combined.
- Tear the leaves of romaine lettuce heads into 2-inch pieces and place in a bowl.
- Pour the dressing over the lettuce to taste and toss until well coated. Add grated Parmesan cheese and toss again.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 393 mg |
| Sugars | 2 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Caesar Salad-ish.
Pretty good recipe! It’s like the vinaigrette version of a Cesar salad. Since it’s just two of us, I halved and eyeballed a small squirt of Dijon mustard. Because I was serving this more like a main dish (lunch), I sautéd some shrimp, seasoned with Trader Joe’s Green Goddess seasoning. I also added croutons and sunflower seeds to individual servings. To try and answer Sue’s question: the vinaigrette itself will hold up fine in the fridge for a couple weeks. Once mixed over the salad – will hold up for a few hours tops. Romaine is a heartier lettuce so will hold up better than a spinach or iceberg but I would not mix too much in advance to serving for best results. Thanks Mary and Mama Te!!
Sounds delish. How long will the dressing keep if refrigerated? Sorry, don’t know of any other way to ask a question.