Mark Jacksons Salad Dressing Recipes

BASIC VINAIGRETTE

A basic vinaigrette deserves a permanent spot in every cook's repertoire. Ready in minutes and fine to keep in the fridge for weeks, it can totally change a salad. And it's highly adaptable. Add garlic or tarragon in place of the mustard, or infuse it with other herbs. For a creamy dressing, replace the oil with buttermilk, crème fraîche or mayonnaise. Some chefs even use vegetable purées or nut milks in place of the oil.

Provided by Julia Moskin

Categories easy, quick, salads and dressings

Time 5m

Yield 1/3 cup, enough for a salad serving 4 to 6 people

Number Of Ingredients 5

Basic Vinaigrette image

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.)

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 8 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 33 milligrams, Sugar 0 grams

Ingredients

2 tablespoons wine vinegar
1/4 teaspoon salt
1/4 cup olive oil
1 teaspoon mustard (optional)
Black pepper

EDDIE JACKSON'S MASON JAR SALAD AND SALAD DRESSING

Provided by Eddie Jackson

Categories main-dish

Time 20m

Yield 1 serving, plus additional dressing

Number Of Ingredients 20

Eddie Jackson's Mason Jar Salad and Salad Dressing image

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.

Ingredients

1 cup fresh parsley leaves, roughly chopped (about 1 small bunch)
3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
10 large leaves fresh basil
Few sprigs fresh oregano, leaves picked
Few sprigs fresh tarragon, leaves picked
2 medium cloves garlic
Kosher salt and freshly ground black pepper
8 ounces skinless roast chicken breast, cubed
1/4 cup garbanzo beans
1/4 cup thinly sliced red onion
1/4 cup thinly sliced zucchini
1/4 cup grated carrot
1/4 cup thinly sliced English cucumber
1/4 cup thinly sliced red bell pepper
1/4 cup pumpkin seeds
1/4 cup crumbled feta cheese
1/2 cup thinly cut red leaf lettuce
1/2 cup thinly cut kale

SOUTHERN BUTTERMILK SALAD DRESSING

This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.

Provided by Mark Bittman And Sam Sifton

Categories easy, quick, salads and dressings

Time 10m

Yield 8 servings

Number Of Ingredients 8

Southern Buttermilk Salad Dressing image

Steps:

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

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

2 scallions, white and green parts minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
3 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 garlic clove, grated
1 cup buttermilk
Kosher salt and black pepper to taste

FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING

This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.

Provided by Ginia Bellafante

Categories brunch, dinner, lunch, salads and dressings, appetizer, main course

Time 45m

Yield 4 main-course servings, or 6 appetizer servings

Number Of Ingredients 21

Freds' Chicken Salad With Balsamic Dressing image

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.

Ingredients

1 4-pound chicken (or a store-bought rotisserie chicken, in which case skip to the dressing below)
1 1/2 tablespoons salt
1/2 bunch fresh thyme
1 lemon, quartered
2 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
1 teaspoon ground black pepper
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons sugar (optional)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup extra-virgin olive oil
1 cup fresh pears diced in 1-inch pieces
1 tablespoon lemon juice
4 large handfuls mixed greens, such as a boxed mix with fresh herbs
1 cup string beans cut in 1-inch pieces, blanched (from about 1/4 pound beans; see note)
1 cup cherry tomatoes, halved
1/2 cup minced onion
2 ripe avocados, cut into 1-inch cubes

JACKSON SALAD

This recipe comes from a local Newspaper. It was a $5,000 prize winner. Incredibly unique and delicious. It has becomes a favorite with our family and friends.

Provided by Lynnda Cloutier

Categories Lettuce Salads

Number Of Ingredients 11

Jackson Salad image

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

Ingredients

1 can artichoke hearts, drained, 14 oz
1 can hearts of palm, drained, 14 oz
2 tbsp. fresh lemon juice
6 tbsp. salad oil
1/4 cup green onion, chopped
1/4 cup bacon, crisp and crumbled
2 tbsp. parsley, finely chopped
2 garlic cloves, pressed, juice only
1/4 lb. blue cheese, crumbled
salt and cracked pepper to taste
1 1/2 heads romaine

BASIC SUNDAY-SALAD DRESSING

Vinaigrettes are all based on a simple formula that uses roughly three parts oil to one part acid, a rule that achieves balance between the vivid sparkle of vinegar or lemon juice and the slick heaviness of olive oil. You can adjust for taste from there, adding a splash of oil if the dressing tastes too acidic, or a splash of acid if it's overwhelmed. Dressing advice: Whisk a lot. Start with vinegar and the flavors you're adding to it: diced shallots, say, or garlic. If there is to be a cheese on the salad, I might add a pinch or two to the dressing early on, to help distribute its flavor. Whisk it around for a while. And then continue to whisk, especially as you add the oil. The best vinaigrettes are emulsified - that is, they are smooth and at least temporarily stable, the disparate ingredients suspended among one another. (The addition to your dressing of already emulsified mixtures - maybe mustard or a dollop of mayonnaise - can help in this regard.)

Provided by Sam Sifton

Categories easy, quick, weekday, condiments

Time 5m

Yield 4 servings

Number Of Ingredients 7

Basic Sunday-Salad Dressing image

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.

Nutrition Facts : @context http, Calories 173, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 2 grams, Sodium 99 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

2 tablespoons lemon juice
1 teaspoon red-wine vinegar
1 shallot, minced
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
Kosher salt
freshly ground black pepper