Woodford Reserve’s Chef David Larson ’s love of fine food is firmly rooted in his childhood, where creamed sweetbreads and grilled squab were normal fare at his family's table in Danville, Kentucky. After graduating from college, David began his career working in some of the finest hotels in Washington, D.C. He served for several years in management roles at the Watergate and Embassy Row Hotels before beginning culinary training in 1978. In 1996 Larson, then the owner of a restaurant in Lexington, began his association with The Woodford Reserve Distillery. Today, as Chef-in-Residence, David has won a number of culinary awards for his use of Woodford Reserve in culinary practice. In 2000, he prepared an exclusive Woodford Reserve dinner at the prestigious James Beard House in New York City. Here’s a fabulous salad recipe from David’s recent class at EQ.

Woodford Wilt Serves 4 Wilted lettuce is a simple dish from the country that was used as a side salad, or served as the main dish in summertime with a pan of corn bread on the side. To do the latter, you can make this elegant version even heartier with the addition of grilled chicken strips.

Ingredients

• 1 cup fresh corn kernels (about 2 ears) or frozen white Shoe Peg corn kernels
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 1 cup drained hominy
• 2 tablespoons vegetable oil
• 3 slices bacon
• 1 tablespoon chopped shallots
• 1 teaspoon sugar
• 1 tablespoon Woodford Reserve bourbon
• 1 tablespoon vegetable oil
• 1 tablespoon cider vinegar
• 2 teaspoons sugar
• 6 cups mixed seasonal salad greens, such as watercress, escarole, arugula
• 2 tablespoons chopped red bell pepper
• 2 tablespoons sliced kalamata olives (optional)
• Salt and freshly ground pepper to taste

Directions

• Blanch the corn in boiling water in a saucepan for 1 minute; drain.
• Mix the cornstarch and flour in a bowl and stir in the hominy.
• Place the hominy mixture in a sieve and shake to remove the excess flour mixture.
• Sauté the hominy in 2 tablespoons oil in a medium sauté pan over medium heat for 3 to 4 minutes or until a crust forms; do not want a mushy consistency.
• Fry the bacon in a skillet until brown and crisp.
• Remove the bacon to a bowl and coarsely crumble, reserving the bacon drippings.
• Cool the drippings for several minutes and stir in the shallots and 1 teaspoon sugar.
• Cook over low heat until caramelized, stirring frequently. Increase the heat to high and stir in the bourbon. Cook for 30 seconds.
• Reduce the heat and stir in 1 tablespoon oil, the vinegar and 2 teaspoons sugar. Cook until heated through, stirring occasionally.
• Toss the corn, hominy, bacon, salad greens, bell pepper and olives in a bowl and drizzle with the warm dressing.
• Season to taste with salt and pepper and serve immediately.
• Add chopped grilled chicken for a nice entrée salad.