6 oz. block Romano cheese ¾ C lemon juice
1-1/2 C vegetable oil 2 tsps. Salt
1/3 C blue cheese, crumbled ¼ C white vinegar
1 tsp. garlic, finely chopped ½ C olive oil
1 head iceberg lettuce 1 head romaine lettuce
Grind the Romano in a food processor until fine. Add blue cheese & mix well. Refrigerate. Mix remaining ingredients & whisk until blended. Refrigerate. Tear lettuces. Toss with salad dressing and sprinkle with cheese. Hint: This makes a lot of dressing- you will have some left over. Add sunflower seed kernels or home made croutons for a special touch! Can't beat it ... Afterall it's a local SENSATION!
*Homemade Croutons: Heat 1/4 cup olive oil in a large 12 inch sauce pan until hot. Add 2 cups rustic bread cut into 1 inch cubes. Add the bread and sprinkle with salt and pepper; cook over low heat to medium heat, tossing frequently, for 510 minutes until nicely browned. Marinate croutons in dressing for about an hour before adding to greens. Flavors abound! Add to salad upon serving. The BEST!!
**Local Lore: The Advocate reports that the Sensation Salad is a BR culinary creation introduced in the 1950s at Bob & Jake’s Restaurant, which was an upscale locally owned steakhouse. The salad’s fame spread when published in the first edition of River Road Recipes. When you can’t find it offered elsewhere, it’s because it’s a Baton Rouge Sensation!
