The Sensation Salad is a local thing--it was created at a Baton Rouge restaurant whose name escapes me. But I tried it at Roberto's River Road Restaurant in Sunshine, Louisiana. Which looks like a dive (was fairly horrified when we drove into the parking lot. And the ancient wooden floor inside is wildly warped--makes you feel like you've had a few drinks before you've even started). But was full of attractive people enjoying upscale (upmarket anyway--it's pricey)fish and shrimp and crawfish. Their salad had iceberg lettuce and black olives and Parmesan cheese.
First of all I had to refer to my good old Betty Crocker Cookbook to review equivalences: 1 pint equals 2 cups. Couldn't see using 2 cups of salad oil (what if we didn't like it?) so I cut the recipe in half.
I used a cup of olive oil, Kraft grated parmesan/romano cheese (couldn't find just romano), one lemon and one big clove garlic. Garlic juice? I just crushed the garlic clove with my trusty garlic press. Haven't used that in a long time--so satisfying when the garlic mush shoots out. Yay!
OK, my kitchen, nay, my house REEKS of garlic now. And while my husband and I enjoyed the salad (just bite-sized Romaine pieces tossed in the dressing), we can sense the garlic coming out our very pores.
Sophie thought it was too oily and a little bitter. I tasted the bitterness, too. What did I do wrong? Too much garlic?
Anyway, I have dressing left over so I'm going to try to doctor it with the juice of another lemon. Will let you know how that goes!
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