I’m So Artisanal! Cobb Mason Jar Salad with Homemade Ranch Dressing
I’m So Artisanal! Cobb Mason Jar Salad with Homemade Ranch Dressing
Literally every summer day in NYC before work: “Oh, I’m looking so cute today.” Upon arrival: “Does anyone have a paper bag I can cinch over my head?” On days like these when I have to rely strictly on personality to get by, I’m just happy to find anything adorable to get me through the day. And with a mason jar salad, that adorable thing just happens to be my desk-side lunch. Don’t expect to keep the Weight Watchers points down with this one, though. It’s piled high with a homemade ranch dressing that will have you wishing your waistline were hidden and not the famous valley.
Ingrediënten
FOR THE HOMEMADE RANCH DRESSING
- ¼ cup mayonnaise
- ¼ cup sour cream
- ⅓ cup buttermilk
- 1 tablespoon apple cider vinegar
- ½ teaspoon onion powder
- 1 garlic clove minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
FOR THE SALADS
- Kosher salt
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 8 slices extra-thick-cut bacon
- 4 eggs
- 1 pint cherry tomatoes halved
- 2 avocados chopped
- 4 Persian cucumbers sliced
- ½ cup crumbled blue cheese
- 4 cups chopped romaine lettuce from 2 heads
- 1 cup chopped butter lettuce from 1 head
Instructies
- Preheat the oven to 350ºF.
- First make the homemade ranch dressing: In a medium bowl, combine the mayonnaise, sour cream, buttermilk, vinegar, onion powder, garlic, dill, chives, and parsley.
- Season with salt and pepper.
- Set aside.
- Make the salads: Fill a medium bowl with lukewarm water, then add two generous pinches of salt and the chicken breasts.
- Allow them to brine for 15 minutes.
- Remove from the brine, rinse with cold water, and pat dry.
- Place the chicken breasts on a baking sheet and brush with the olive oil.
- Place the bacon on a second baking sheet and transfer both pans to the oven.
- Bake until the internal temperature of the chicken reaches 165ºF and the bacon is crispy, 20 to 25 minutes.
- Remove from the oven and allow to rest for 10 minutes.
- Cut both the chicken and bacon into ½-inch cubes and set aside to cool.
- Meanwhile, place the eggs in a medium saucepot, add water to cover, and bring to a boil.
- When the water reaches a boil, reduce the heat to barely a simmer and cook for 8 minutes.
- Prepare an ice bath in a large bowl.
- Remove the pot from the heat and add the eggs to the ice bath; let sit for 5 minutes.
- Remove the shells and chop the eggs.
- To assemble, put 2 to 3 tablespoons of the dressing at the bottom of each of four 1-quart mason jar, depending on how much dressing you like on your salad.
- Divide the ingredients evenly among the jars, layering the tomatoes, avocados, cucumbers, chicken, bacon, hard-boiled egg, blue cheese, and romaine and butter lettuces.
- Seal the jars with their lids and refrigerate.
- When ready to serve, shake the jar to coat the salad in the dressing, remove the lid, and enjoy.
Notes / Tips / Wine Advice:
Short on time? You can always buy a precooked rotisserie chicken and hard-boiled eggs to cut down on the prep.
The avocado is layered at the bottom of the mason jar so that it can be coated in some of the dressing. If you are preparing in advance, you can always toss your avocado in a little lemon juice to prevent browning.
Widemouth mason jars work best for salads. You have a little bit more room at the top to reach all of the ingredients.
The avocado is layered at the bottom of the mason jar so that it can be coated in some of the dressing. If you are preparing in advance, you can always toss your avocado in a little lemon juice to prevent browning.
Widemouth mason jars work best for salads. You have a little bit more room at the top to reach all of the ingredients.
