Chef Shelley Cooper is quoted by The Wall Street Journal’s Food & Drink section for an article titled “America’s Most Satisfying Salad.” Here is an excerpt from the Sept. 2018 article by Louisa Shafia about Kilt greens, the Appalachian salad doused with delicious bacon fat:

“Also known as killed lettuce, this unabashedly indulgent sort of salad hails from Appalachia. ‘It’s a warm bacon salad, or wilted greens,’ said Shelley Cooper, the chef at Dancing Bear Appalachian Bistro in East Tennessee. ‘It’s just we call it kilt.'”

TOTAL TIME: 20 minutes SERVES: 4

In a large salad bowl, toss 8 cups torn crisp lettuce, such as iceberg or a mix of mâche, arugula and young romaine, with 2 whole scallions, finely chopped. In a skillet over medium heat, fry 4 bacon slices until very crisp, then transfer to a paper-towel-lined plate to drain. Remove skillet from heat. Pour ¼ cup apple cider vinegar over lettuce and toss. Pour warm bacon grease from skillet over dressed lettuce and toss again. Season with salt and freshly ground black pepper to taste. Crumble bacon over greens and serve immediately.

—Adapted from “Victuals” by Ronni Lundy (Clarkson Potter)

Victuals Book by Ronni Lundy is available in our Online Store 

Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia. Ronni Lundy is regarded as the most engaging authority on the region. The book features 15 chefs, Shelley among them, and her signature Stuffed Mountain Trout” recipe is listed.