Kentucky Bibb Salad

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: John Castro, CEC, Executive Chef-Instructor, Winston’s Restaurant, Sullivan University, Louisville, Ky.
The National Culinary Review, April 2012

Ingredients

2 shallots
4 garlic cloves, rough chopped
1½ cups fresh lemon juice
½ cup Dijon mustard
2 T. local honey
6 cups vegetable oil
Salt and pepper, to taste
5 leaves Kentucky Bibb lettuce, cleaned, trimmed
¼ cup fennel, shaved thin
5 thin radish slices
2 peeled orange slices
1 T. pomegranate molasses

Instructions

Method: Combine shallots, garlic, lemon juice, mustard and honey in blender; purée. Slowly add oil until dressing reaches desired consistency. Season with salt and pepper. Combine lettuce, fennel, radish, orange and molasses; drizzle with dressing.

Tags

Salad, The National Culinary Review, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals