Best Mark Jacksons Salad Dressing Recipes

BASIC VINAIGRETTE

Steps:

• Pour vinegar into a shallow bowl. Whisk in salt.
• Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Whisk in the mustard, if using.
• Add a few grinds of black pepper and taste. Add more of whatever you think it needs, a bit at a time. (Too tart? Add oil. Too bland? Add salt and vinegar.)

EDDIE JACKSON'S MASON JAR SALAD AND SALAD DRESSING

Steps:

• For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth.
• For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate.
• To serve, flip over on a bowl or plate, mix everything together and dig in.

SOUTHERN BUTTERMILK SALAD DRESSING

Steps:

• Combine everything but the buttermilk and seasoning and mix well. Whisk in the buttermilk until the dressing is smooth. Season to taste.

FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING

Steps:

• Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
• When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
• Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
• Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.

JACKSON SALAD

Steps:

• 1. Mix all ingredients, except Romaine. Dice artichoke hearts and hearts of palm. At serving time, mix dressing with bite size pieces of chilled romaine and serve on chilled plates. Serves 6 to 8

BASIC SUNDAY-SALAD DRESSING

Steps:

• Combine the lemon juice, vinegar, shallot and mustard in a small bowl. Slowly whisk in the olive oil until the dressing emulsifies. Add salt and pepper to taste. Whisk again before dressing salad.

MARK JACKSON'S SALAD DRESSING

Steps:

• combine in a food processor until emulsified.