Kentucky Bibb Salad with Pickled Vegetables, Crispy Chicken Skins, and Sherry Shallot Vinaigrette

Photo by Andrew Hyslop

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8 Servings

  • 1 pound mixed baby beets (red, yellow, chioggia)
  • 4 heads of Kentucky Bibb lettuce
  • Pickled Vegetables
  • 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
  • Sherry Vinaigrette
  • 3 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons fresh thyme, chopped
  • ¾ cup olive oil, blend
  • Kosher salt
  • Black pepper
  • Chicken Breast Skins
  • 8 chicken breast skins
  • 4 ounces balsamic vinegar


  1. Preheat oven to 400 degrees. Remove beet stems.
  2. Place beets in pot, cover, and roast for 20 minutes. Remove, peel off skins, and slice thin.

Pickled Vegetables

  1. In a saucepot over medium-high heat, bring vinegar, sugar, and pickling spice to a boil.
  2. Dissolve sugar and strain over 3 separate containers of red onion, beets, and carrots.
  3. Cover each and set aside.

Sherry Vinaigrette 

  1. Whisk vinegar in a bowl with mustard and thyme.
  2. Slowly whisk in olive oil. Add salt and pepper.

Chicken Breast Skins

  1. Preheat oven to 400 degrees. Pat chicken breast skins dry.
  2. Bake skins on parchment paper-lined sheet pan for 15 minutes.
  3. Place balsamic vinegar in a saucepan. Reduce to 1½ ounces over low heat.

To Assemble

  1. Pull Bibb leaves and place on a platter.
  2. Place sliced beets on top of leaves and drizzle with vinaigrette and balsamic vinegar.
  3. Put pickled vegetables and chicken skins around edge of platter.
  • from Chef Kathy Cary, owner of Lilly's in Louisville, Kentucky

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