"Will that be soup or salad?" is a question forever engrained in the American dining experience. Of course, the answer depends on what’s cooking. To make this an easy decision, Chef Justin Timineri offers up a unique and exciting salad with a Fresh From Florida twist.
The grilled Florida peach salad with candied pecans is pure joy—sweet and warm, with a hint of spice on the cayenne-infused candied pecans. This dish is great alone, the centerpiece of a late lunch du jour, or an excellent entry into a multi-course meal.
Grilled Florida Peach Salad with Candied Pecans
- 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 each peach into six slices; 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, salt and pepper. 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.
The official chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally grown and harvested produce and seafood, Timineri creates recipes that imbue that Fresh From Florida flavor. For more on Chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes from Timineri's kitchen, click here.