Recipes: Peach And Nectarine Salad

This unusual salad comes  from an equally unusual grilling book by Adam Perry Lang and Peter Kaminsky titled Charred & Scruffed. I am not familiar with his current restaurant project or other books, but his techniques in this book changed how we grill.  Among other things that I now do is make an herb brush for certain recipes cooked over coals. We also now scruff the meat and make a wet paste to massage into it. I also enjoy making his salt mixes which are baked. We serve this salad with grilled pork, and he suggests that it is good with fatty fish like our local bluefish or any cut of lamb. You can prep the salad and caramelize the peaches earlier in the day. Don’t add the initial oil and lime juice or the additional dressing until you are ready to serve.