August 23, 2011

tasty tuesday: 2 in 1

Its 2fer Tuesday! Since I missed last Tuesday, and had a couple of recipes I really wanted to share, I decided to give you 2 tasty recipes this week.

A couple of weeks ago, I was really craving one of my all time favorite salads from one of my favorite restaurants. In LR where Bill and I grew up there is a restaurant called The Faded Rose. Seriously the best food! They have a famous salad there called Rose's Creole Soaked Salad. I started searching the Internet for an imitation recipe and stumbled across a blog of a woman who shared the same sentiments about this tasty salad. So, I tried it out and boy was it pretty close to the same thing. I didn't take a picture of my salad, but found this one that looked pretty similar. It's all about the flavor though. This one, you have to try!

(my version of) Rose's Creole Soaked Salad

2 heads lettuce greens, preferably different kinds (romaine, Boston, iceberg or curly top)

2 large medium-ripe Creole tomatoes (beefsteak or Jersey)

1/2 cup chopped olives (I love olives, so I used more)

3-4 green onions, chopped

6 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon fresh lemon juice

1 /2 teaspoon salt

1 /4 teaspoon freshly ground black pepper

1 /8 teaspoon granulated sugar

1 teaspoon finely minced garlic

1 tablespoon finely minced fresh parsley

1 /2 teaspoon dried basil

Wash and dry lettuce. Wash tomatoes, pare ends and cut into chunks. Place in a large bowl. *Seriously use a large bowl! Add olives and green onions. In a small bowl, combine olive oil, wine vinegar, lemon juice and seasonings; whisk with a wire whisk or fork or combine in an electric blender. Pour over salad and toss to mix thoroughly. It's OK to bruise the chunks of tomato a bit; their juice is an important part of the dressing. Just don't mash them. Cover salad bowl with plastic wrap and refrigerate for at least 3 hours. *The salad has to soak, hence the name "soaked salad. Don't skip this part! Serve in individual salad or dessert bowls and spoon about 2 tablespoons of the liquid from the bottom of the salad bowl over each portion.

Makes 4 to 6 servings.

In one of my recent posts, I told yall how I was obsessed with Pinterest. Well, I found this recipe on there, and it was amazing! I wouldn't typically make a dish like this, due mostly to the fact that my hubby doesn't like seafood. I happen to love seafood, so a compromise was made. That's what marriage is all about right?

This dish was amazing! I was truly surprised. This was super easy to make, and super delicious. You could taste the lemon and fresh herbs. The feta made a creamy sauce. While the shrimp and tomatoes cooked, I whipped up some angel hair pasta to toss with it. It made the meal so perfect. Add some crust bread to soak up all the juices and you're good to go.

So, there ya go. You could make both of these recipes on the same night and you've got yourself a full meal. I think both of them would be ideal for last minute company.

Happy Tuesday!


  1. I just had a desire for a soaked salad like the Faded Rose and your recipe seems to be just like the Faded Rose makes! All the other creole soaked salad recipes omit the olives!! What's up with that?? Thanks for the recipe...still living in Little Rock...Di

  2. I'm in Charlotte and was craving this salad. Just did a search for Soaked Salad and was surprised to find another LR native. :) Will try soon...thanks!