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Soaked Salad

k
koogle Dec 4, 2008 08:59 AM

As a school kid in New Orleans, the cafeteria ladies would serve us a salad called "soaked salad" I remember it was soaked in dressing and wilted. The dressing was loaded in fresh garlic and I think basil. Does anyone remember this salad? What was the salad dressing recipe?

  1. h
    Hungry Celeste Dec 4, 2008 10:35 AM

    My public school (not in NOLA) served no such concoction (though it did have killer yeast rolls). A good source for odd NOLA recipes is the Entergy "Woodstoves to Microwaves" cookbook (in libraries)--or try writing to Judy Walker of the Times-Pic--she has the Exchange Alley recipe-swap column on Thursdays. I'll bet some former lunch lady out there knows exactly what you're talking about.

    1. edible complex Dec 4, 2008 11:50 AM

      don't remember that sald, only that on grass cutting day we were served greens...hmmm

      3 Replies
      1. re: edible complex
        r
        roro1831 Dec 4, 2008 12:18 PM

        Same here, at St. Anthony, whenever they cut the grass we always had spinach the next day.
        With regards to the salad, I don't recall that, but my wife would have loved it, she buys a salad at a rest. then lets it sit in the fridge overnight before touching it so it's nice and soggy.

        1. re: roro1831
          nomadchowwoman Jan 30, 2012 08:41 PM

          I guess every elementary school kid had the same association: grass cutting = spinach in the cafeteria.

        2. re: edible complex
          c
          carol land Dec 4, 2008 12:31 PM

          You may be thinking of a wilted lettuce salad. My mom made them when I was a child with hot bacon dressing. You should be able to do a string search on the net and look up wilted lettuce salad. I recall she used bacon drippings, vinegar, iceberg (now I wouldn't eat it but 25 - 30 years ago that was all there was) and boiled eggs and poured the dressing on top. We loved it. Try allrecipes or Epicurious. Good luck.

        3. i
          Isabella Dec 5, 2008 12:03 AM

          We had the same salad, koogle and we loved it.
          My sister still lets her salad wilt to this day!

          It was your basic Italian vinegarette. Iceberg & tomatoes.

          Where did you go to school? I was at St. Joseph's in Old Gretna.
          We had killer lunches - yes, yeast rolls too that were to live for!

          Grandmas, aunts & mamas were the cafeteria staff - most of Italian, French & Spanish descent. I'd love to have a codfish cake lunch with wilted salad & a yeast roll.
          I'll ask one of the daughters (she's in her '70's now) what her mama put in the salad.

          1. d
            dills3 Jan 24, 2010 11:28 AM

            I was looking for this salad and found this. It didn't have bacon and it wasn't hot. It DID have green olives in it and a bunch of garlic. I went to Alice B Hart in the 70's, and I helped the lunch ladies make it. Wish I had the recipe though...

            1. c
              cbgunn Jan 30, 2012 09:15 AM

              Old-Fashioneed Soak Salad Recipe
              Ingredients
              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 sliced olives
              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 or 1 tsp minced fresh basil

              Wash and dry lettuce. Wash tomatoes, pare ends and cut into chunks. Place in a large stainless steel, porcelain or plastic bowl.
              in a small bowl, combine olive oil, wine vinegar, lemon juice and seasonings; whisk with a wire whisk or fork to 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.
              Serve in individual salad or dessert bowls and spoon about 2 tasblespoons of the liquid from the bottom of the salad bowl over each portion.

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