Best Brennans Jackson Salad Recipes

Jackson Salad image

Provided by Lynnda Cloutier

Number Of Ingredients 11

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

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

BRENNAN'S JACKSON SALAD image

Number Of Ingredients 16

Note that the dressing recipe yields 1.5 cups -- and you only need about a 3rd of that per every 4-5 people.
For 4-5 servings:
mixed salad greens, washed and dried [I used a mix of spring greens and stemmed baby spinach]
1 hard-cooked extra large egg, finely chopped
5 slices bacon, cooked until crisp, chopped
1/4c crumbled blue cheese
1/2c Jackson Dressing (below)
Jackson Dressing
Yield: 1 1/2 cups
1 egg yolk
4T dijon mustard
2T minced yellow onion
2T red wine vinegar
1/2t salt
1c vegetable oil
2t fresh ground black pepper

Steps:

For dressing: In a food processor, combine egg yolk, mustard, onion, vinegar and salt. With motor running, very slowly pour oil into food processor until oil is completely incorporated. Season with pepper and additional salt if needed; mix well. Store in covered container in refrigerator up to 3 days. For Salad: In a large bowl, toss salad greens with dressing. Divide greens evenly among 4 salad plates. Sprinkle egg, blue cheese and bacon over greens.