Sensation Salad Dressing is a classic Louisiana recipe. Bright and lemony, it’s a garlicky vinaigrette loaded with Romano cheese and freshly cracked black pepper that’s not quite Italian or Caesar. Toss your favorite greens in it, or use it as a marinade for chicken or shrimp. One of my favorite ways to enjoy it is mixing it with a little bit of ranch, then drizzled over my salad.
To make the traditional Sensation Salad, check the recipe notes!
Ingredients Needed
- white wine vinegar
- freshly squeezed lemon juice – bottled lemon juice has a place, but for this recipe, we recommend freshly squeezed. It makes a world of difference!
- garlic – freshly minced
- extra virgin olive oil
- vegetable oil – you’ll want a neutral flavor, such as peanut or canola. If you use peanut oil, be sure to consider allergies.
- Romano cheese – we recommend grated straight off the block, but the powdery stuff in a can also works!
How to Make Sensation Salad Dressing
- In the jar of your blender, combine vinegar, lemon juice, salt, pepper, and garlic.
- Blend until the garlic starts to break down. While the blender is running, add the oil in a slow, steady stream.
- When blended, transfer to a serving or storage container, add grated cheese, and whisk until the cheese is evenly incorporated.
- Refrigerate for at least 1 hour before serving.
Storage & Other Tips
- Keep the dressing in an airtight container in the refrigerator.
- This dressing stores well for 5 – 7 days.
- We don’t recommend freezing this dressing. For best results, enjoy it within one week.
Frequently Asked Questions
While it’s best to grate the Romano cheese fresh off the block for optimal texture and flavor, pre-grated cheese can be used as a convenient alternative. Just be aware that it might contain anti-caking agents and could be drier.
Traditional Sensation Salads use Romaine lettuce, which offers a crisp texture. Some variations also include iceberg lettuce. Avoid using delicate greens like spinach or spring mix, as they can become soggy when dressed.
Absolutely! The Sensation dressing works wonderfully as a marinade for chicken, shrimp, or even vegetables, imparting a zesty and garlicky flavor.
While fresh lemon juice is ideal for its bright flavor, you can substitute it with bottled lemon juice in a pinch. However, fresh juice will provide a more vibrant and authentic taste.
The jury is out on whether the oil should be emulsified (blended) with the vinegar and lemon juice. Traditionally, this dressing is shaken in a jar, and you can do it that way if you want, but I find it to be very oily and hard to eat. I also feel like emulsifying amplifies the garlic and lemon flavors.
Yes!
Sensation Salad Dressing
Equipment
Ingredients
- 3 tablespoons white wine vinegar
- 1 tablespoon lemon juice, freshly squeezed about 1 small lemon
- 4 cloves garlic freshly minced
- ¼ generous teaspoon black pepper freshly cracked
- ¼ generous teaspoon kosher salt
- ⅓ cup extra-virgin olive oil
- ⅔ cup vegetable oil, neutral flavored like peanut or canola
- 1 cup Romano cheese, grated we recommend freshly grated from the block, but from the jar works; see FAQ
Instructions
- In the jar of your blender (see note below), combine vinegar, lemon juice, salt, pepper, and garlic. Blend until the garlic starts to break down.
- While the blender is running, add the oil in a slow, steady stream.
- When blended, transfer to a serving or storage container and whisk in grated cheese.
- Refrigerate for at least 1 hour before serving.
Questions & Reviews
This was so delicious. I made it for the first time yesterday evening. I did not have white wine vinegar, so I used more lemon juice. I used avocado oil plus the olive oil . I think the fresh Romano is the ticket and I graded my garlic clove, Instead of mining it. I will definitely make this again!
This is my favorite salad dressing! I make it every year for the family’s Thanksgiving dinner.
Having been raised and lived in both Mississippi and Louisiana where everything is fried, stuffed, grilled, but sinfully delicious. Sensation salad dressing is a staple and when the boys come home they expect that dressing to be made so they can take it home with them. Your recipe is very “spot on”
This sounds very good, and may give it a try.
How many servings are there and what is the serving size? Also, a nutritional breakdown would be most benefical.
It sounds so yum 😮 Thank you for the nice recipe! I will definitely try this.
Just made this yesterday. I used it as a marinade for chicken breast first. Then, I grilled the chicken and added it to a salad of Romaine, tomatoes, strawberries, avocado and topped with the homemade dressing. It was absolutely delicious!!
I’m not a fan of Romano. Would Parmesan be a good substitute?
Yep!
I will give this a try! I wish that there was a photo or recommendations as to what kind of salad ingredients are good with this dressing. Or just greens?
It can really be put on any salad you like. It’s similar to an Italian or Caesar, so anything you would use those on would be great with this as well. It’s also a great marinade!
Looks good! I never used cheese as an ingredient for salad dressing. I love the name so surely going to try it soon 😉
???? And yes, the cheese basically becomes part of the salad instead of an afterthought. Cheese salad. I’ll take it.
This dressing looks amazing and, super quick and easy to whip up! I am going to make it today :-). Here in Wisconsin, mixing French and Blue Cheese dressing is the thing to do. Pretty naughty but, crazy good over that ol’ Iceburg!