CHEF JOHN FOLSE'S SENSATION SALAD

Chef John Folse's Sensation Salad image

Provided by @MakeItYours

Number Of Ingredients 12

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2 dozen (21-25 count) boiled shrimp
4 cups mixed iceberg, romaine and baby spinach
1/2 cup vegetable oil
1/2 cup olive oil
2 tbls lemon juice
3 cloves garlic, minced and mashed
4 tbls balsamic vinegar
salt and black pepper to taste
granulated garlic to taste
2 tbls chopped fresh parsley
1 cup grated Romano cheese
1/4 cup crumbled blue cheese

Steps:

Chef John Folse's Sensation Salad
Prep Time: 30 Minutes
Yields: 6 Servings
In a 1-quart jar with lid, blend together oils, lemon juice, minced and mashed garlic, balsamic vinegar and season to taste using salt, pepper and granulated garlic. Cover with lid and shake extremely well. Place salad dressing in refrigerator and allow to sit 24 hours for flavors to incorporate. However, dressing may be used immediately as well. When ready to serve, shake dressing well to incorporate. Place mixed greens and parsley to a large mixing bowl or a serving platter, top with dressing and toss to coat well. Add Romano and blue cheese and toss gently to incorporate. Top with boiled shrimp and enjoy.