Chef John Folse's Sensation Salad

Prep Time: 30 Minutes
Yields: 6 Servings

It's almost a sacrilege to toy with perfection. The famous Sensation Salad created at Bob & Jake's Restaurant on Government Street in Baton Rouge is the perfect example of perfection. But I'm taking the liberty to toy with it for a modern version of this iconic recipe. The original recipe called for only a pint of salad oil, juice of 2 lemons, 3 cloves of minced garlic and half pound of grated Romano on top of ice-cold iceberg.


2 dozen (21-25 count) boiled shrimp
4 cups mixed iceberg, romaine and baby spinach
1/2 cup vegetable oil
1/2 cup olive oil
2 tbsps lemon juice
3 cloves garlic, minced and mashed
4 tbsps balsamic vinegar
salt and black pepper to taste
granulated garlic to taste
2 tbsps chopped fresh parsley
1 cup grated Romano cheese
1/4 cup crumbled blue cheese


In a 1-quart jar with lid, blend together oils, lemon juice, minced and mashed garlic, balsamic vinegar and season to taste using salt, pepper and granulated garlic. Cover with lid and shake extremely well. Place salad dressing in refrigerator and allow to sit 24 hours for flavors to incorporate. However, dressing may be used immediately as well. When ready to serve, shake dressing well to incorporate. Place mixed greens and parsley to a large mixing bowl or a serving platter, top with dressing and toss to coat well. Add Romano and blue cheese and toss gently to incorporate. Top with boiled shrimp and enjoy.