Kilt Lettuce
“Kilt, as in ‘killed,’ is how mountain folk describe once-lively lettuce that has been forgotten and left to wilt on the counter (or in the back of the fridge for the modernists),”the chef Ashleigh Shanti explains in her cookbook, “Our South” (Union Square & Co., 2024). This dish speaks to the resourcefulness of Appalachian cooks, who found a way to make delicious meals out of produce that may have been past its prime. With a few staple ingredients, a head of iceberg lettuce becomes a tangy and slightly sweet salad that pairs well with a simple roast chicken or mustard-glazed pork tenderloin, and can also serve as a main course with simply cooked rice or roasted vegetables alongside. Korsha Wilson
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