Bruno Albouze Peach Chili Salad
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Peach Chili Salad

Yields4 ServingsPrep Time25 minsRating

Ingredients

Pickled Fresno Pepper
 250 g Fresno chili pepper (6)
 250 g Apple cider vinegar, or rice vinegar
 125 g Water
 20 g Sugar
 4 g Salt
Spice-Roasted Almonds
 350 g Almonds, or cashews
 30 g Egg whites (1)
 2 g Paprika spice
 1 g Cayenne spice
 2 g Garlic powder
 5 g Kosher salt
Vinaigrette
 90 g Olive oil
 45 g Lemon juice
 5 g Honey
Plating
 200 g Arugula
 500 g Peaches, or nectarines
 300 g Heirloom tomatoes
 100 g Feta cheese
 20 g Red onion, slices
 2 g Basil

Directions

Pickled Fresno Pepper
1

Rinse chili pepper, and slice out. Arrange slices in a jar. Bring to a boil the rest of the ingredients with a few coriander seeds, black peppercorns and one bay leaf. Pour into jar to the top. Let cool and seal. Refrigerate for a day before using or keep for months.

Spice-Roasted Almonds
2

*Quantity of spices are approximate; add more or less according to your taste.
Heat up nuts in a 350ºF/180ºC oven for 10 min. Meanwhile, beat the egg whites slightly with the spices. Rub nuts in, and spread onto a tray lined with silicone mat. Pop in a 350ºF/180ºC oven, shut it off and leave it to dry out completely. Store in a sealed container for weeks. Use whole and crushed for salads or other dishes.

Plating
3

Whisk vinaigrette ingredients together, and season with salt and pepper. To refresh salad, soak greens in ice bath for 5 min, drain and pat dry. Season salad, tomatoes and peach wedges with vinaigrette; plate out. Crumble over feta cheese, add chopped basil, onion, pickles, and roasted nuts. Enjoy!

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