Kentucky Bibb Lettuce with Mint, Strawberries and Wabash Cannonballs

 

Bibb lettuce—sometimes called limestone-- was ‘birthed’ in Kentucky in 1865 by Judge Jack Bibb from Frankfort. . It’s a small, buttery, delicate lettuce and normally 1 head is an individual serving, but in this menu 1 head will probably serve 2 people.  The sweetness of the vinaigrette and strawberries is a great foil for the tart goat cheese.  We prefer Wabash Cannonballs in this salad but fresh logs also work.  Slice each Cannonball in half and cut each half in 3 pie-shaped wedges.  Use about 3 wedges per salad, ie. 1 cannonball for every 2 salads.

 

6 small heads Kentucky Bibb (limestone) lettuce or  3-4 larger bunches Boston lettuce

½ c. spearmint washed, dried, & coarsely shredded by hand

1 pt. strawberries, rinsed & topped, & sliced lengthwise

2 Tbsp. strawberry preserves mashed to a pulp

1/4 c. balsamic vinegar , a syrupy one like Manodori preferred

1/2  c. olive oil, a light one

6 Wabash Cannonballs

 

Make vinaigrette by mixing the vinegar, oil, and strawberry preserves. Rinse and gently pat dry the leaves of the lettuce and arrange in overlapping  layers on a platter.  Sprinkle sliced strawberries and mint leaves on top.  Arrange wedges of Wabash Cannonballs on top the salad.  Drizzle with the well blended vinaigrette.

 

 

Bibb lettuce—sometimes called limestone-- was ‘birthed’ in Kentucky in 1865 by Judge Jack Bibb from Frankfort. . It’s a small, buttery, delicate lettuce and normally 1 head is an individual serving, but in this menu 1 head will probably serve 2 people.  The sweetness of the vinaigrette and strawberries is a great foil for the tart goat cheese.  We prefer Wabash Cannonballs in this salad but fresh logs also work.  Slice each Cannonball in half and cut each half in 3 pie-shaped wedges.  Use about 3 wedges per salad, ie. 1 cannonball for every 2 salads.

 

6 small heads Kentucky Bibb (limestone) lettuce or  3-4 larger bunches Boston lettuce

½ c. spearmint washed, dried, & coarsely shredded by hand

1 pt. strawberries, rinsed & topped, & sliced lengthwise

2 Tbsp. strawberry preserves mashed to a pulp

1/4 c. balsamic vinegar , a syrupy one like Manodori preferred

1/2  c. olive oil, a light one

6 Wabash Cannonballs

 

Make vinaigrette by mixing the vinegar, oil, and strawberry preserves. Rinse and gently pat dry the leaves of the lettuce and arrange in overlapping  layers on a platter.  Sprinkle sliced strawberries and mint leaves on top.  Arrange wedges of Wabash Cannonballs on top the salad.  Drizzle with the well blended vinaigrette.