Dyron’s Randall Baldwin whips up a salad of local ingredients.
By Jan Walsh
Photography by Beau Gustafson
I just love in season salads made with local ingredients. And today at Dyron’s Lowcountry executive chef, Randall Baldwin demos a salad made with Chilton County peaches. 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 while 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 easy to make salad that mixes hot and cold on a plate that is a beautiful mix of fruit, greens, onions, nuts, cheese, and balsamic.
1 Firm peach peeled and sliced around the pith
1 Slice of small red onion, 1/4'' round
4-5 Shavings Parmigiano Reggiano
3-4 Ounces Fresh arugula, stemmed
3 Ounces roasted pecan halves
3-4 Stems of frisse
High end aged 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 1-2 minutes on each side. Until caramelized slightly. Grill red onion for 4 minutes on each side until charred. Slice peaches into small 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 on top and around the salad.
Published, B-Metro magazine, July 2015