Sensation Salad Dressing is a classic Louisiana recipe (as is the Sensation Salad–if you want to try that out, check the recipe notes!). 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!
3 tablespoons white wine vinegar
1 tablespoon freshly squeezed lemon juice (about 1 small lemon)
4 cloves garlic
1/4 generous teaspoon freshly cracked black pepper
1/4 generous teaspoon kosher salt
1/3 cup extra-virgin olive oil
2/3 cup flavorless vegetable oil (like peanut or canola)
1 cup grated Romano cheese (I like it grated straight off the block, but the powdery stuff in a can also works)
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.
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.
Also. You didn’t hear it from me and I definitely don’t know from firsthand experience, but it is not a terrible idea to have a little of this dressing on your salad and a little homemade Ranch dressing.
This salad dressing is incredible on your favorite greens, but if you want to make a traditional Louisiana Sensation salad, simply toss some Romaine lettuce, freshly chopped parsley, and Sensation dressing together.