Fresh lemon, garlic, and oil dressing tossed with chilled greens and Romano cheese make up Sensation Salad. Popular in Louisiana, this dressing is fresh, easy, bright and full of flavor.
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Why You'll Love this Recipe
Top Reasons You'll Love this Salad
- Versatile. This salad goes well with any menu.
- Crisp and crunchy. The greens in this salad are cold and ever-so-crisp!
- Bright flavors. The lemon garlic vinaigrette spiked with Romano cheese creates a flavor explosion!
- Ingredients available. Ingredients for this salad are easy to find all year long.
- Easy. This is the easiest classic salad to prepare, and yet it's such a favorite.
While living in Baton Rouge, Louisiana, we were introduced to THE BEST FOOD ever! Cajun, Creole and a mix of Italian filled many restaurant menus. Sensation salad was a menu highlight of many eateries around town. One bite and we were hooked! This salad is so fresh and full of flavor. Our taste buds came to life with the bright taste of this easy salad and its lemon garlic vinaigrette. The ingredients are simple, but somehow the flavors are multiplied!
Sensation salad quickly became my basic trademark salad. Sometimes I’d add a fresh herb, or some extra ingredients, but honestly, the simple basic flavors of garlic, lemon and Romano or Parmesan cheese tossed with chilled lettuce make the recipe shine.
The secret is the sensation salad dressing. In the recipe, fresh lemon juice, fresh garlic, and oil combine with salt and chilled lettuce to make the sensational taste! This is a salad for the ages. It’ll never go out of style!
Ingredient Notes
- Olive oil. Olive oil gives flavor to the dressing and helps it emulsify.
- Vegetable oil. Vegetable oil gives flavor and emulsifies the dressing.
- Fresh lemon juice (not bottled.) Lemon juice is the principal flavor of this vinaigrette. It gives sensation salad dressing its bright, tangy flavor. Make sure you fresh squeeze your own lemon juice!
- White wine vinegar. White wine vinegar blends with the oils and lemon juice to create the lemon garlic vinaigrette. It adds a snappy taste to the dressing.
- Garlic. Garlic gives flavor depth to this vinaigrette!
- Salt. Salt enhances the flavor of the dressing and thus the salad.
- Fresh ground black pepper. We suggest using lots of fresh cracked black pepper to spice up the sensation salad dressing!
- Fresh Romano or parmesan cheese. Romano, or Parmesan cheese give flavor, richness, and texture to the vinaigrette. We also use it to garnish the plated salad.
- Romaine lettuce. Romaine lettuce offers freshness and crunch that are the hallmark of the salad recipe. You can add iceberg also if you’d like. Make sure to dry the lettuce thoroughly after washing and place in the fridge to get it nice and cold.
- Italian flat leaf parsley. Italian parsley adds freshness and flavor to each bite of this salad.
How to Make this Recipe
- Squeeze lemons. Squeeze fresh lemon juice from lemons.
- Press garlic. Press the fresh garlic.
- Blend. Combine all ingredients into blender and blend until smooth using a blender.
- Pour in a jar. Pour the lemon garlic vinaigrette dressing in a jar with a tight fitting lid and refrigerate. (Sensation salad dressing will keep in refrigerator for 2 weeks.) Note: Bring to room temperature well before serving.
- Tear Romaine. Tear the Romaine lettuce into bite-size pieces and place in medium-large bowl. Chop parsley and add to bowl. Refrigerate lettuce mixture until ready to serve.
- Grate cheese. Grate the Romano cheese and set aside.
- Serve. When ready to serve, shake the lemon garlic vinaigrette well to incorporate; pour ½ cup dressing over salad in bowl and toss well to coat. Refrigerate at least 15 minutes before serving for a crisp/chilled crunch.
- Plate. Plate the tossed salad on individual plates then sprinkle with Romano or Parmesan cheese.
History of this Recipe
When we lived in Louisiana, I thought sensation salad was popular all over the U.S., but I was wrong. I have discovered that it originated at Bob & Jake's Restaurant in Baton Rouge long before we moved there. Bob and Jakes on Government St. closed, then Jake Staples started another restaurant--The Place on Florida Blvd., which has also closed, but sensation salad lived on! It became part of Baton Rouge’s culinary makeup.
Some credit the Italian influence in South Louisiana for this recipe. It fits in just as will with Cajun and Creole menus. Interestingly, the salad never really took hold in neighboring New Orleans, but it can still be found on Baton Rouge restaurant menus today.
Everyone in Baton Rouge seems to have their own version of this recipe. They come from Junior League Cookbooks, Advocate newspaper articles, various LSU publications and local blogs.
Frequently Asked Questions (FAQs)
The recipe originated in Baton Rouge, Louisiana.
Jake Staples created this salad for his restaurant "Bob & Jakes" in Baton Rouge When that restaurant closed, he opened "The Place" and served this salad there.
We think the secret to this salad lies in the sensation salad dressing. The bright flavored lemon garlic vinaigrette is rich and zesty!
This salad goes well with chicken, fish, Italian, you name it! It's an easy accompaniment for all kinds of dishes.
This is a great winter salad as the ingredients are available all year. But really it's a good salad anytime as it goes well with a variety of entrees.
Expert Tips
- Thoroughly dry lettuce. Moisture on lettuce dilutes the sensation salad dressing which diminishes the flavor.
- Serve ice cold lettuce. Serve the lettuce cold. We also like to tear instead of chop the lettuce.
- Don't use other greens. Don't add spinach leaves or spring greens to this salad. Romaine and even old-school iceberg lettuce give this salad life!
- Use pepper liberally. Make sure to use lots of fresh cracked black pepper in the salad recipe!
- Add an herb. Try adding a favorite chopped herb to the salad. We love adding tarragon, basil, and dill.
Serving and Storage Tips
- Prep ahead. If possible, prep the salad and dressing the day before (but don't dress the salad.) this will allow the salad to chill well and let dressing flavors blend.
- Toss the greens. Toss greens with the lemon garlic vinaigrette dessing right before you serve the salad.
- Store dressing in tight container. You can store the sensation salad dressing in a tightly sealed container up to two weeks in the refrigerator. Do not freeze.
- Eat quickly. Once you have dressed the salad, eat it all! It will not stay fresh beyond your meal.
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Sensation Salad
Ingredients
For Dressing
- ½ cup olive oil
- ½ cup vegetable oil
- ½ cup fresh lemon juice not bottled
- 2 Tablespoons white wine vinegar
- 5 cloves garlic smashed
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated fresh Romano or Parmesan cheese
For Salad
- 4-6 cups cold Romaine lettuce torn into small pieces
- ½ cup Italian flat leaf parsley, chopped
- ½ cup grated fresh Romano or Parmesan cheese
- herb of choice (optional)
Instructions
- Squeeze fresh lemon juice.
- Press fresh garlic.
- Combine all ingredients into blender and blend until smooth.
- Pour in a jar with tight fitting lid and refrigerate. (Dressing will keep in refrigerator for 2 weeks.)
- Tear Romaine into small bite-size pieces and place in medium-large bowl. Chop parsley and add to bowl. Grate cheese and set aside. Refrigerate lettuce mixture until ready to serve.
- Grate the Romano cheese and set aside.
- When ready to serve, shake dressing well to incorporate; pour ½ cup dressing over salad in bowl and toss well to coat. Refrigerate at least 15 minutes before serving for a crisp/chilled crunch.
- Plate tossed salad on individual plates then top with a sprinkle of Romano or Parmesan cheese.
Notes
- Salad serves 4-6. You will have leftover dressing--yay!
- Thoroughly dry lettuce. Moisture on lettuce dilutes the salad dressing which diminishes the flavor.
- Serve ice cold lettuce. Serve the lettuce cold. We also like to tear instead of chop the lettuce.
- Don't use other greens. Don't add spinach leaves or spring greens to this salad. Romaine and even old-school iceberg lettuce give this salad life!
- Use pepper liberally. Make sure to use lots of fresh cracked black pepper in the sensation salad recipe!
Nutrition
originally published November 3, 2019
Millie
Had this on my first trip to Louisiana last week. So excited when I found this recipe. Absolutely delicious
Roxy
I have this salad every time I go to PORTABELLOS. I have been trying to recreate it so many times but it was not exactly like the one I have at the restaurant. This time I finally nailed it!
I also added grated parmesan and Romano (maybe about 4 tbs) to the blender and there it was! I made my salad right away.. I showed my husband and he said his mouth is watering …had to share…🙄😅 but thank you so much for the recipe!
My next one to recreate is La Madeline’s Caesar dressing.. it’s soooo hard to redo because that one does not have anchovies and most Caesar dressings do.. Please let me know if y’all are figuring it out!
Thanks thanks thanks!