Neworleanssoakedsalad Recipes

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NEW ORLEANS SOAKED SALAD



New Orleans Soaked Salad image

This is an old fashioned salad that I found years ago and have been serving with cajun food. It should be made at least 3-4 hours in advance so the flavors can all meld together. The lettuce stays crisp and the dressing and tomatoes create a nice sauce that is good sopped up with french bread.

Provided by djshapiro2001

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 heads different kinds lettuce, washed, torn in bite sized pieces and thoroughly dried (See Note)
2 large ripe tomatoes, cut into chuncks
6 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon shredded fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 teaspoon finely chopped garlic
1 tablespoon finely minced parsley

Steps:

  • Note: It is important that at least two kinds of lettuce is used and the lettuce is very dry. I wash the lettuce, spin it in a salad spinner and then lay out on a clean kitchen towel to dry.
  • Mix all the dressing ingrediants, including dried basil if using, in a bowl and whisk briskly at least 1 minute. If using fresh basil, toss with the lettuce.
  • Toss the lettuce with the tomatoes and the shredded basil if using fresh. Pour salad dressing over and toss thoroughly. Cover with plastic wrap and refridgerate at least 3-4 hours, or longer if you have time.
  • To serve, toss the salad again. Use salad bowls and add a couple of tablespoons of the liquid from the bottom of the bowl to each serving.

Nutrition Facts : Calories 226.5, Fat 20.7, SaturatedFat 2.9, Sodium 346.8, Carbohydrate 9.7, Fiber 3.6, Sugar 4.2, Protein 3.4

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