Living

Hot days call for salads

Bill Justus, Callaway Gardens executive chef, oversees the eight restaurants on the property.

Today, you can watch him make a salad of summer greens, barbecued pecans and blue cheese drizzled with roasted peach and bourbon vinaigrette.

A SALAD OF SUMMER GREENS, BARBECUED

PECANS AND BLUE

CHEESE DRIZZLED WITH ROASTED PEACH

AND BOURBON

VINAIGRETTE

8 ounces assorted baby lettuces 2 peaches, roasted, peeled and diced 1 tablespoon minced shallot 1 /2 cup olive oil 1 /4 cup champagne vinegar 1 teaspoon Dijon mustard 1 lemon, juiced Splash of bourbon Salt and cracked black pepper to taste 4 ounces blue cheese

To roast the peaches, cut in half and remove the pit. Place in a 350 degree oven for 40 minutes. Remove from the oven, let cool. Peel and dice when cool enough to handle.

Set aside assorted baby lettuces and blue cheese.

Mix all ingredients together and purée with an emulsion blender, adjust seasoning and reserve.

Barbecued pecans 1 /2 cup whole pecans 2 tablespoons butter 1 /4 teaspoon Worcestershire sauce 1 tablespoon ketchup 2 dashes hot sauce Set aside the pecans.

Place all ingredients in a sauce pan, melt together. Fold in pecans and coat well. Place on a sheet pan and roast in a preheated 350 degree oven for 5-to-8 minutes.

Let cool.

Put lettuces on a plate, sprinkle pecans on top. Drizzle dressing on top and serve. Serves four.

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