June 30, 2016

Kentucky Bibb Lettuce Salad

Ever since the first head of Bibb lettuce was grown in John Bibb’s garden in Frankfort, around 1865, Kentuckians have been on the Bibb lettuce bandwagon. And what’s not to love? It has a mild flavor, and just one cup delivers more than half of your daily amount of vitamin K. It’s not too shabby in the vitamin A and folate departments, either. Plus, it’s the best-looking lettuce around. (Is it lettuce or a flower?) Its wide leaves seem to be grown with sandwiches in mind, and they’re strong enough for lettuce wraps.

Spice up your salad routine with this recipe that incorporates another Kentucky treasure: bourbon.

Kentucky Bibb Lettuce Salad:

  • 8 c. torn Bibb lettuce (two to three medium heads)
  • 4 c. trimmed watercress
  • 4 large peaches, peeled and sliced
  • 1 small red onion, halved and thinly sliced
  • 1 1/2 c. toasted pecans
  • 4 oz. blue cheese, crumbled

Directions: Combine first five ingredients in a large bowl. Top with crumbled cheese and drizzle with dressing.

Bourbon Vinaigrette:

  • 1/3 c. apple cider vinegar
  • 1 Tbsp. light brown sugar
  • 3 Tbsp. bourbon
  • 2 tsp. Dijon mustard
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2/3 c. canola oil

Directions: Whisk together first six ingredients in a medium bowl. Add canola oil in a low steady stream, whisking constantly until smooth.

Serves: 8 | Calories per serving: 334 (including vinaigrette)



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