Kentucky Bibb Salad

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


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


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.


Salad, The National Culinary Review, Vegetarian

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