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:
- 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
- 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.