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Jeremy Conner's Grilled Peach Salad with Shiso and Roasted Pecans
Special Equipment: Cast iron skillet, gas/charcoal grill (or cast iron grill pan)
Ingredients
- 1 tablespoon white wine vinegar
- 1 tablespoon water
- 2 tablespoon sugar
- 1 tablespoon olive oil
- 1/2 cup Cane River Elliott pecan halves
- 2 pinches Cellar Salt Co. Gulf of Mexico Finishing Salt
- 10 large Shiso leaves (green or purple varieties, found in most Asian markets)
- 2 peaches, slightly underripe, pitted and sliced into 24 wedges
Directions:
- In a small saucepan, combine the vinegar, water, and sugar. Bring to a boil to dissolve the sugar, then remove from heat and set aside.
- Heat the olive oil in a cast iron skillet over medium heat. Add the pecan halves and roast, stirring constantly, until browned. Add 2 pinches of sea salt, stir to coat, then remove from the skillet and set aside.
- Prepare a gas or charcoal grill (or cast iron grill pan) over medium-high heat. Place peach slices directly on the grill and cook about 2 minutes per side, until grill marks form. Remove and let cool.
- In a mixing bowl, combine grilled peach slices and roasted pecans. Pour in the syrup mixture and add Shiso leaves. Toss lightly and serve with a slotted spoon.
Categories: Soups and Salads, Jeremy Conner,
You Will Need
Starting at $19.95
Elliott Pecan Bags
Starting at $55
Elliott Pecan Boxes
