A Bibb for Greatness!

Traditional Kentucky salad recipes were mostly for dandelion greens and wilted lettuce until the late 19th century, when Kentucky salads took on a gourmet flavor.

That was when Jack Bibb first cultivated limestone lettuce.

According to Kentucky Hospitality, A 200-Year Tradition, Bibb was born in 1789 in Prince Edward County, Va., and moved with his family to Russellville, Ky., as a young boy. Bibb moved to Frankfort in 1845 and built Gray Gables at the corner of Wapping Street and Watson Court. His interests were in gardening and his backyard garden extended to the Kentucky River. That’s where he cultivated the lettuce that bears his name.

Bibb was in his 80s when he began giving lettuce plants and seeds to friends and neighbors, and it became known as Bibb lettuce. It was produced commercially in 1935.

This recipe for almond Bibb salad is from Pride of Kentucky cookbook.

Almond Bibb salad

1 head Bibb lettuce
1⁄4 head iceberg lettuce, torn
1⁄2 cup thinly sliced celery
2 green onions, thinly sliced
1⁄4 cup soybean oil
2 tablespoons sugar
2 tablespoons wine vinegar
1 tablespoon snipped fresh parsley
1⁄2 teaspoon salt
1⁄8 teaspoon hot sauce
1 (11 ounces) can mandarin oranges, drained
1⁄2 cup sliced almonds, toasted
1 purple onion, sliced (optional)

Place Bibb lettuce, iceberg lettuce, celery, and green onions in a large sealable plastic bag, and seal the bag. Store in refrigerator until ready to serve.

Mix soybean oil, sugar, wine vinegar, parsley, salt, and hot sauce in a jar with a tight-fitting lid. Chill, covered, until ready to serve.

To serve, pour dressing over lettuce mixture, and seal the bag. Shake the bag well to coat. Arrange lettuce mixture on individual salad plates. Top with mandarin oranges, almonds, and purple onion rings, if desired. Makes 6 servings.

This recipe appears in Creating a Stir, In the Bluegrass and Beyond.

Bibb and endive
with tarragon-Dijon vinaigrette

2 heads Bibb lettuce
1 head Belgian endive
1 (14 ounces) can artichoke hearts, quartered or chopped
1/2 cup toasted walnuts or almonds
Tarragon-Dijon vinaigrette

Combine Bibb lettuce, Belgian endive, artichokes, and nuts in a large bowl; add vinaigrette,  tossing to coat. Serve immediately. Makes 6 to 8 servings.

Tarragon-Dijon vinaigrette

1 garlic clove, minced
1 teaspoon salt
1⁄2 teaspoon ground white pepper
1⁄2 teaspoon dry mustard
1 teaspoon Dijon mustard
2 tablespoons olive oil
2 tablespoons tarragon vinegar
1⁄4 cup vegetable oil
Juice of 1 lemon

Whisk together all ingredients; chill several hours or overnight.