GRILLED FLORIDA PEACH SALAD WITH CAN­DIED PECANS

Times of the Islands - - Epicurious -

Serves 6

4 large peaches 4 ta­ble­spoons olive oil 1 lemon, juiced 2 ta­ble­spoons fla­vored vine­gar Kosher salt, to taste Freshly ground pep­per, to taste 1 tea­spoon un­salted but­ter ½ cup pecans, chopped 1 ta­ble­spoon nat­u­ral sugar 1 pinch cayenne pep­per 2 heads ro­maine let­tuce

Pre­heat grill or a grill pan over medium-high heat and spray with non­stick cook­ing spray. Cut peaches into six slices each; dis­card pits. Cook peach slices un­til grill marks ap­pear (no need to com­pletely cook peaches). Re­move from grill and let cool at room tem­per­a­ture. In a small bowl, whisk to­gether olive oil, lemon juice, vine­gar and salt and pep­per to taste.

Set aside.

Heat a medium-sized pan over medium-high heat. Add but­ter, pecans, sugar and cayenne pep­per. Cook while stir­ring con­stantly un­til sugar dis­solves and turns golden brown. Re­move pecans from heat and cool to room tem­per­a­ture. Slice both heads of ro­maine into six sec­tions. Place let­tuce and peaches on plate and top with dress­ing and can­died pecans. Serve im­me­di­ately.

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