New Orleans Soaked Salad

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.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• Salad

• 2  heads  different kinds lettuce, washed, torn in bite sized pieces and thoroughly dried (See Note)
• 2  large  ripe tomatoes, cut into chuncks

• Dressing

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.