Salad: United States – Kentucky (Appalachian and Southern United States) – Kentucky Bibb Lettuce Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 min

Total 25 min

Ingredients

- 10 oz (280 g) Bibb lettuce, leaves separated and torn (about 2–3 small heads)
- 2 medium apples, such as Gala or Granny Smith, cored and thinly sliced — about 10 oz (280 g)
- 3/4 cup (75 g) pecan halves, toasted and coarsely chopped
- 1/4 small red onion (about 1 oz / 30 g), thinly sliced
- 2 oz (55 g) crumbled goat cheese or blue cheese (optional)
- 4 strips bacon, cooked until crisp and chopped (optional) — about 4 oz (115 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 1/2 tbsp (22 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey (use local honey if available)
- 1 small shallot, minced (about 1 tbsp / 15 g)
- 1/2 tsp (2.5 ml) fresh lemon juice (optional, to keep apples bright)
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/8 tsp (0.5 g) freshly ground black pepper, plus more to taste

Instructions

Short Description:
A crisp, tender Bibb lettuce salad dressed with a simple honey-Dijon vinaigrette and topped with toasted pecans and thinly sliced apples for a bright, local-sourced bite. Optional crumbled bacon or cheese adds a smoky or creamy contrast typical of Southern preparations.

Regional Notes:
This Kentucky version features Bibb lettuce, prized locally for its buttery texture and slight sweetness, paired with regional ingredients like toasted pecans and apples. The dressing is a simple vinaigrette (often made with apple cider vinegar and local honey) rather than a heavy creamy dressing, reflecting Appalachian and Southern emphasis on fresh, local produce.

1. Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–5 minutes; transfer to a plate to cool, then chop coarsely.
2. If using bacon, cook strips in a skillet over medium heat until crisp; drain on paper towels and chop. Reserve a little bacon fat (optional) to finish the dressing for more smoky flavor.
3. Make the vinaigrette: whisk together the minced shallot, apple cider vinegar, Dijon mustard, honey, lemon juice (if using), salt, and pepper in a small bowl. Slowly whisk in the olive oil (or add in a steady stream while whisking) until emulsified. Taste and adjust seasoning.
4. Rinse and spin or pat dry the Bibb lettuce leaves; tear larger leaves into bite-sized pieces. Place lettuce in a large mixing bowl.
5. Toss the sliced apples with a teaspoon of lemon juice (if you did not add lemon to the dressing) to prevent browning, then add apples, sliced red onion, and most of the chopped pecans to the bowl with the lettuce.
6. Drizzle about three-quarters of the vinaigrette over the salad and gently toss to coat, adding more dressing to taste. Add the chopped bacon (if using) and about half the crumbled cheese; toss lightly.
7. Transfer the salad to a serving bowl or divide among plates. Sprinkle with remaining pecans and the rest of the crumbled cheese. Serve immediately.