Kentucky Bibb Lettuce Salad with Bourbon Vinaigrette

kd-peachsaladmidwestliving.com.png

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.

 

TODAY.com Parenting Team FC Contributor

Salad in Parmesan Frico Bowls

 

DSC02015.JPG

 

A beautiful presentation of a simple salad that is so easy to make. Your guest will be impressed at your next dinner party!

Serves 2

Ingredients:

For the Parmesan Frico Bowls:
1 ½ cups shredded Parmesan cheese
2 to 3 ounces mixed salad greens
Cherry tomatoes, for garnish
Parmesan cheese, for garnish

For the Vinaigrette:
1 small shallot, minced
1 small clove garlic, minced
2 teaspoons Dijon mustard
3 Tablespoons white wine vinegar
1 Tablespoon water
3/4 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:

For the Parmesan Frico Bowls:
Preheat oven to 375°F.

Line a baking sheet with parchment paper. Divide the cheese into two portions, and form each portion into an even 6-7 inch circles on the parchment paper. Bake for about 6 minutes, until the cheese is melted and golden.

Remove from oven and quickly use a spatula to lift each Parmesan frico off the tray. Flip over two soup bowls (bottoms facing up) and place each frico over the bowls. Gently press around the sides to form bowl-like shapes. Allow to cool.

For the Vinaigrette:
Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.

To serve, place the frico bowl in the center of a salad plate. Fill the bowls with the salad greens and garnish with the cherry tomatoes and a sprinkling of Parmesan cheese. Serve the vinaigrette on the side.

TODAY.com Parenting Team FC Contributor

Cucumber Noodle Salad with Mint

  • DSC08806

This is a great salad and just perfect for to serve as a light lunch or dinner during summer.

So often, we find ourselves just putting cucumbers in a smoothie or making refreshing cocktails, because they are made of more than 95% water and provide much needed hydration. They are also very low in calories which means you can eat as many cucumbers as you would like to have and not worry about counting calories.Did you know that a half cup of sliced cucumbers has only 8 calories and provides more than 10% of the recommended daily intake of vitamin K? Imagine that!

This recipe is very adaptable. You can easily double the ingredients to share with a friend.

Serves 1

Ingredients:
For the dressing:
2 Tablespoon extra virgin olive oil
4-5 Tablespoons fresh lemon juice
1 teaspoon tamari
1/2 teaspoon freshly grated ginger
Freshly cracked black pepper, to taste
Crushed red pepper flakes, to taste
Kosher salt, to taste

For the noodles:
1/2 large cucumber
handful of tightly packed fresh mint
1 green scallion (only the green part), finely sliced
1/2  teaspoon black  caraway seeds
1/2  teaspoon white sesame seeds

Directions:
To make the dressing, combine the ingredients in a small bowl and set aside.

To make the salad, remove smaller leaves from the stem. Tear the larger leaves into smaller pieces.

Make the noodles by using a spiralizer or  a veggie peeler. Add the noodles, mint and scallion to a bowl and pour the dressing on top.Gently toss the noodles to cover them in the dressing.

Top with caraway and sesame seeds and serve fresh.