Recipe: Andrew Zimmern's 'Kilt' Salad with Country Ham
Andrew Zimmern tosses up the Appalachian dish with wilted greens, fresh ham and sherry wine vinegar dressing, inspired by his Bizarre Foods travels in Kentucky.
While exploring the Daniel Boone Wilderness Trail in eastern Kentucky, Andrew Zimmern bumped into this well-known and much beloved Appalachian dish: "Kilt" Salad. While relatively simple to make, the salad's plentiful leafy greens that are wilted ("kilt") and tossed with fresh country ham — the best he's ever had, a bold statement from Chef AZ! — are packed with flavor and drenched in a sherry wine vinegar dressing.
Here, Andrew offers up his own recipe for a kilt salad with fresh country ham. See the video and instructions below to try a little Appalachia for yourself.
8 cups mixed sturdy greens such as chard, baby kale, mustard greens, cress or endive
1/4 cup tarragon leaves
1/2 cup parsley leaves
1/2 cup turnips, sliced very thin
1/2 cup radishes, sliced very thin
1 to 2 slices of country ham fat
1/2 pound slab bacon, cut into small cubes
2 tablespoons brown sugar
1/3 cup sherry wine vinegar
Wash and dry the greens and place in a salad bowl. Top with tarragon, parsley, turnips and radishes. Reserve.
Place the slice of country ham fat into a large iron skillet over medium heat to render. Add the bacon. When bacon is crispy, use a mesh wand to remove the ham fat and bacon and reserve to a paper towel-lined plate.
Return pan to heat. Whisk the brown sugar and vinegar into the hot bacon and ham fat until sugar is dissolved. Taste for seasoning and immediately pour dressing over the salad, tossing the greens in the hot dressing to “kill it.” Sprinkle with the bacon pieces and chopped ham fat. Serve immediately.
Recipe compliments of Andrew Zimmern. Visit AndrewZimmern.com for more recipes like this.