By Jan Walsh
Photography by Beau Gustafson
I just love in-season salads, and they’re all the better when made with local ingredients. Today, at Dyron’s Lowcountry, executive chef Randall Baldwin demos a salad made with peaches from just down the way in Chilton County.
Sous chef Scott Cohen is also here to help. He takes over the hot grill while Baldwin executes the cool stuff. You can do the same at home by having your grill master add peaches and onion to the grill cooking the steaks, chicken, or seafood while you stay in the air-conditioned kitchen prepping the remaining salad ingredients. The results are an impressive yet simple salad that mixes hot and cold on a beautifully dressed plate.
1 firm peach, peeled and sliced around the pith
1 slice of small red onion, ¼-inch round
4–5 shavings Parmigiano Reggiano
3–4 ounces fresh arugula, stemmed
3 ounces pecan halves, roasted
3–4 stems frisse
high-end balsamic, aged 10–12 years
Toss pecan halves with olive oil, salt, and pepper. Bake at 250 degrees for 18–20 minutes. Salt and pepper peach slices and red onion. Rub with extra virgin olive oil and place on hot part of grill. Grill peaches for one to two minutes on each side (until caramelized slightly). Grill red onion for four minutes on each side until charred.
Slice peaches into smaller, more edible slices and cut the onion into quarters. In a mixing bowl, mix peaches, arugula, onion, frisse, and pecans. Add a few drops of olive oil and lemon juice. Salt and pepper to taste. Arrange salad on plate making the peaches, onion, and pecans visible. Place shaved reggiano on top and drizzle with aged balsamic and olive oil.