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Bibb lettuce is named for its original cultivator, John Bibb. In 1865 he grew his special Bibb lettuce in Kentucky’s alkaline soil. This variety, also called limestone, would become the first American gourmet lettuce. Bibb lettuce varieties are known for tolerating varied soils and heat and resisting blight during summer months, making them a choice lettuce for home gardeners. Not only does tender Bibb lettuce comes from Kentucky, but so does the best Bourbon whisky, both coming together in a perfect combination of Southern flavors that is fits nicely on the menu for a Kentucky Derby brunch.
Serves 4 to 6
Ingredients:
8 chicken breast skins
1 1/2 cups pecan halves and pieces
2 Tablespoons butter, melted
3 Tablespoons light brown sugar
1/8 teaspoon ground cayenne pepper
8 cups torn Bibb lettuce (2 to 3 medium heads)
4 cups trimmed watercress
4 large peaches, pitted and sliced
1 small red onion, halved and thinly sliced
4 ounces Gorgonzola cheese, crumbled
For the Bourbon Vinaigrette:
Makes 1 1/4 cups
1/3 cup apple cider vinegar
1 Tablespoon light brown sugar
3 Tablespoons Woodford Reserve Bourbon
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup canola oil
Directions:
For the Chicken Skins:
Preheat oven to 400°F. Pat chicken skins dry.Bake skins on parchment paper-lined sheet pan for 15 minutes.Remove from the oven to cool.Crumble the skins into medium -sized bits and set aside.
For the Pecans:
Reduce the oven temperature to 350°F. Toss pecans in butter. Stir together brown sugar and red pepper in a bowl; add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased aluminum foil-lined shallow pan. Bake 10 to 12 minutes or until lightly browned, toasted, and fragrant. Remove from oven.Cool in pan on a wire rack 20 minutes; separate pecans with a fork and set aside.
For the Bourbon Vinaigrette:
Whisk together vinegar, brown sugar, bourbon, Dijon mustard, salt, and pepper in a medium bowl. Add canola oil in a slow, steady stream, whisking constantly until smooth.Set aside.
For the Salad:
Gently combine the watercress, peaches,red onion slices and pecans in a large bowl.
To serve, place several Bibb leaves on a salad plate. Place the peach mixture on top of leaves. Sprinkle the crumbled cheese and chicken skins bits on top of the peach mixture and lightly drizzle with the vinaigrette.
Don’t be daunted by the vegetable’s wild and unruly appearance; broccoli rabe is easy to cook. It’s great simply blanched and sautéed in olive oil, roasted until crisp or even pureed into a piquant pesto. Here, is a fantastic recipe for broccoli rabe with sausage. Not only is is a great main dish that is quick and easy to make, but it also makes for a delicious filling for an Italian style sandwich.
Serves 4
Ingredients:
1 pound broccoli rabe
1/4 cup water
3 Tablespoons extra-virgin olive oil, divided.
4 ounces hot Italian sausage—casings removed, meat crumbled
2 garlic cloves, thinly sliced
Pinch of crushed red pepper
Salt, to taste
2 Tablespoons fresh lemon juice
1/4 cup grated Pecorino cheese
Directions:
In a pot of salted boiling water, cook the broccoli rabe until nearly tender, 4 minutes. Drain and cool under cold water. Squeeze and pat dry, then chop.
In a skillet, heat 1 tablespoon of the oil. Add the sausage and cook over moderately high heat, breaking it up into small pieces, until browned. Add 3 more tablespoons of oil, the garlic and red pepper to the skillet and cook for 1 minute. Add the broccoli rabe and cook, stirring, until tender, 3 minutes. Season with salt. Add the lemon juice and toss. Serve with Pecorino.
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