Kentucky Bibb Lettuce Salad with Bourbon Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Annette Joseph
Tender Bibb lettuce comes from Kentucky. Dress it up with bourbon-infused vinaigrette, and serve with Country Ham Corn Cakes.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 20 Minutes

Ingredients

1 1/2 cups pecan halves and pieces
2 tablespoons butter, melted
3 tablespoons light brown sugar
1/8 teaspoon ground red pepper
6 bacon slices, cooked and crumbled
8 cups torn Bibb lettuce (2 to 3 medium heads)
4 cups trimmed watercress
4 large peaches, peeled and sliced
1 small red onion, halved and thinly sliced
4 ounces Gorgonzola cheese, crumbled

Preparation

1. Preheat oven to 350°. 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, and toss pecans with crumbled bacon. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

2. Combine Bibb lettuce, next 3 ingredients, and pecan mixture in a large bowl. Top with crumbled cheese. Serve with Bourbon Vinaigrette and Country Ham Corn Cakes.

Note:

April 2012