I Eat La.: This fresh, crisp salad started a sensation _lowres

Photo by TERESA DAY -- Sensation Salad


Sensation Salad

Yields 8 servings. Recipe is by Teresa Day.

¼ cup vegetable oil

¼ cup olive oil

Juice of 2 lemons

3 garlic cloves, minced

2 teaspoons Steen’s Cane Vinegar or white wine vinegar

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon pepper

2 tablespoons Romano cheese, grated

3 lemon basil leaves, minced

Romaine or mixed baby greens, torn into bite-size pieces

1. Pour vegetable and olive oil in a measuring cup. Add strained lemon juice.

2. Mash garlic with the back of a spoon and add to oil and juice.

3. Whisk in vinegar, sugar, salt and pepper. Stir in cheese and basil leaves.

4. Place greens in a bowl, drizzle with the dressing and toss to coat. Add more Romano cheese if desired and serve with a squeeze of lemon, if desired.