recipe 
yields
8 Servings
1 pound mixed baby beets (red, yellow, chioggia)
4 heads of Kentucky Bibb lettuce
2 cups red wine vinegar
1 cup sugar
4 tablespoons pickling spice
1 small red onion, peeled, sliced into thin half circles
1 cup red beets, peeled, julienned
1 cup carrots, peeled, julienned
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 teaspoons fresh thyme, chopped
¾ cup olive oil, blend
Kosher salt
Black pepper
8 chicken breast skins
4 ounces balsamic vinegar
Salad
Pickled Vegetables
Sherry Vinaigrette
Chicken Breast Skins
steps
Beets
- Preheat oven to 400 degrees. Remove beet stems.
- Place beets in pot, cover, and roast for 20 minutes. Remove, peel off skins, and slice thin.
Pickled Vegetables
- In a saucepot over medium-high heat, bring vinegar, sugar, and pickling spice to a boil.
- Dissolve sugar and strain over 3 separate containers of red onion, beets, and carrots.
- Cover each and set aside.
Sherry Vinaigrette
- Whisk vinegar in a bowl with mustard and thyme.
- Slowly whisk in olive oil. Add salt and pepper.
Chicken Breast Skins
- Preheat oven to 400 degrees. Pat chicken breast skins dry.
- Bake skins on parchment paper-lined sheet pan for 15 minutes.
- Place balsamic vinegar in a saucepan. Reduce to 1½ ounces over low heat.
To Assemble
- Pull Bibb leaves and place on a platter.
- Place sliced beets on top of leaves and drizzle with vinaigrette and balsamic vinegar.
- Put pickled vegetables and chicken skins around edge of platter.
Date Published: 05.01.13
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- from Chef Kathy Cary, owner of Lilly's in Louisville, Kentucky
