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.
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INGREDIENTS
NutritionSalad
- 2
- 2
Dressing
- 6tablespoons olive oil
- 1tablespoon fresh lemon juice
- 1tablespoon white wine vinegar
- 1
- 1⁄2teaspoon salt
- 1⁄2teaspoon black pepper
- 1⁄4teaspoon sugar
- 1teaspoon finely chopped garlic
- 1tablespoon finely minced parsley
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DIRECTIONS
- 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.
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