So I’ve lived in Louisiana for 12 1/2 years now and have only recently discovered Sensation salad dressing. I think part of it is that I’m not super crazy about the word “sensation,” and to me, it felt like a salad dressing that was awfully full of itself in a Frasier Crane kind of way. But I was at an event where that was the only salad dressing available and I discovered I had an unknown and abiding deep love for Sensation dressing.
But Kate, what is it??
Sensation dressing is a little bit Italian (minus the herbs) and a little bit Caesar (minus the anchovies and other such complications). It is also pretty delicious mixed with homemade Ranch–sometimes I’ll get a little Ranch and a little Sensation and then drizzle a little of each over my salad and I kinda feel bad about myself, but also feel like what I was meant to do in this life.
Let’s make it!
You’ll need a lemon (which ends up being about 1 tablespoon of fresh lemon juice), some white wine vinegar, 4 cloves of garlic, some olive oil, some neutral vegetable oil (like peanut or canola), kosher salt, freshly ground black pepper, and Romano cheese. Simple ingredients, which is kind of what I feel salad dressing should be.
In the jar of your blender (see note at the bottom of the recipe if you’d prefer a more rustic dressing that is separated), 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.
