I have a confession to make. Over the past several years, I’ve developed quite a jar obsession.
Two and half years ago, I was only a few months into dating my boyfriend Jorge. He was heading up to San Francisco at the time to visit friends, and I asked him to bring me some items from the city. Can you guess what I asked him for? Not a loaf or two of glorious SF sourdough. No chocolate from Ghirardelli. No artisan, hand-crafted this or that. Instead, I asked for jars. Particularly Weck Jars from Heath Ceramics. At the time, they were a bit of a rarity. Crate & Barrel and West Elm hadn’t started selling them yet. I was completely elated the evening Jorge walked through the door carrying two large bags filled with carefully-wrapped Weck Jars. This obsession has continued ever since.
With such a wide variety of glass beauties at my fingertips, I’m always looking for new ways to use my jars. And now, I’m jumping on the Salad in a Jar bandwagon. Here’s the basic idea: salad ingredients are layered inside a large canning jar in such a way that the greens stay crisp and fresh. Liquids at the bottom. Greens at the top. With this framework in place, you can make a number of jarred salads on the weekend to enjoy throughout the week. Continue reading for my layering technique plus a Salad in a Jar recipe that uses white beans, fennel and chorizo.