Kentucky Hot Brown Salad – Kentucky | Turkey, Mornay Sauce, Tomatoes, Bacon

I’ve taken the classic Kentucky Hot Brown, a 1920s favorite from Louisville’s Brown Hotel, and transformed it into a fresh salad starring tender turkey, creamy Mornay sauce, juicy tomatoes, and crispy bacon for a lighter Southern twist. I add zingy red onion and crunchy celery to amp up the flavors and textures, making it easy to prep and customize. If you’re curious about more tips and variations, keep exploring what’s next.

History

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The Kentucky Hot Brown originated in the 1920s at the Brown Hotel in Louisville, Kentucky, created by chef Fred Schmidt as a hearty late-night meal for hotel guests, reflecting Southern American culinary traditions with influences from European sauces like Mornay.

Regional variations, such as the salad adaptation, often incorporate fresh greens, turkey, bacon, and tomatoes for a lighter twist, signifying the dish’s evolution to suit modern health-conscious preferences while maintaining its cultural roots in Kentucky’s hospitality scene.

Traditionally, it’s served during events like the Kentucky Derby or festive gatherings, symbolizing regional pride and community celebrations.

Ingredients

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• Toss in 1/4 cup of finely chopped red onion for a zingy kick that wakes up your taste buds.
• It’s that sharp little player that says, hey, I’m here to keep things interesting, even if it makes your eyes water a tad.
• Finally, 1/2 cup of finely chopped celery – about 2 stalks worth, for that extra crunch that sneaks in like an uninvited guest, but one you end up loving for the texture it brings to the mix.

Cooking Steps

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Once everything’s blended, you can dress it up with a simple vinaigrette or keep it light for that pure, fresh vibe – your call, really, depending on how adventurous you’re feeling today.

Serve it up on a bed of greens if you want to bulk it out, or just pile it high in bowls for a straightforward meal that feels fancy without the fuss.

Who knew turning a hot sandwich into a salad could be this easy, almost like giving an old friend a fun new outfit?

Tips and Variations

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If you’re tweaking the Kentucky Hot Brown Salad for your own twist, why not swap in grilled chicken for the turkey if you’re in the mood for something lighter, or amp up the crunch with extra celery and maybe some sliced radishes for that peppery kick?

You could play around with the cheese sauce, thinning it out with a splash of milk to make it less rich and more salad-friendly, especially if you’re watching your portions like I sometimes pretend to do.

And for a fun variation, add a handful of fresh herbs like parsley or chives to brighten things up, turning this classic into your very own creation that feels impressively gourmet without much effort at all, you know?

Oh, and if the bacon’s too much of a hassle, try crumbling in some smoked almonds for that smoky flavor with a bit less guilt—because who says salads can’t have a little personality?

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