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Peach salad

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Peachy Clean

Posted: Thursday, Jul. 25, 2013

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Chef Troy Gagliardo

Chef Troy Gagliardo is a self-taught chef that has parlayed his years of kitchen experience into many other culinary ventures. Including designing and developing his all-grilled restaurant concepts, a proprietary spice line, cook books, commercials, food styling, cooking/restaurant columns, endorsements, cooking classes, and live appearances. Troy has been voted as one of the Charlotte’s Top Five Chefs two years in a row by Creative Loafing readers and competed in the Iron Fork competition both years. Chef Troy has appeared in two national commercials with NASCAR legend Dale Earnhardt Jr. and joined him for a media tour day just days before Dale Jr. won his second Daytona 500 to start the 2014 NASCAR season.For the past seven years, Chef Troy has appeared each week on Charlotte's morning show WCCB News Rising, cooking his way through "Troy’s Everyday Eats". Filmed live each week at the WCCB Charlotte studios, Chef Troy teaches his unique style of food with a simple approach directed toward the home-cook/viewer.His feature on Rising began in August of 2007, and since has become the most anticipated part of the show. During that time Troy has prepare over one thousand of his creative original recipes live on-air and has made several cooking appearances on the night time show, WCCB News Edge. Chef Troy teamed up with The Fresh Market as a sponsor for “Troy’s Everyday Eats" in April of 2011. Troy shops each week at The Fresh Market for the ingredients used on the show, he says, "The Fresh Market sponsorship is something I have pursued for a long time. I love shopping at their markets because everything is always so fresh. They have a large variety of organic and sustainable food options. As a consumer and chef, I couldn't ask for anything more". Warren publishing recently signed Chef Troy to publish his new cookbook entitled Pseudo Southern-a playful twist on the art of southern cooking, which has been endorsed by Top Chef Alum and best-selling author Fabio Viviani and also star of “A Chef’s Life” Vivian Howard. Fabio said of Pseudo Southern, "Southern food is my second home. It's as close to my heart like Italy is, and that is why I love Troy's recipes so much. They remind me of the childhood I would have had if I was born in the south”. Vivian had this to say, “Troy’s take on southern food is just left of center, fun, and refreshing. His recipes are approachable that even the most jaded cook will be intrigued to try.” Chef Troy is also a free-lance food writer for the Charlotte Observer and Examiner.com and lives in Mooresville, NC with his wife Tracy, of twenty-three years, and their two daughters, Ally and Isabella. He can be seen every Tuesday morning from 7-9 am on WCCB News Rising.

Sweet, salty, crunchy and creamy; a few things that we all love so let’s put them all into a clean and refreshing summer salad. As the temperatures rise around the Carolinas light and refreshing meals are on everyone’s mind. This dish is for those days when you need something on the lighter side but still full of summer flavor.

A simple grilled peach slightly charred brings out even more of their natural sweetness. So when nested on a bed of fresh salad greens topped with tangy goat cheese, simple creamy vinaigrette and crispy prosciutto bits it is a combination you’ll repeat over and over. Served with lightly oiled and grilled bread it becomes more of a meal than just a salad, enjoy!

Grilled Peach Salad with Crispy Prosciutto

• 2 Each-Peaches-halved and pit removed
• To Drizzle-Olive Oil
• To Taste-Kosher Salt/Black Pepper
• 4 Cups-Mixed Field Greens
• 4 Slices-Prosciutto
• ½ Cup-Goat Cheese-crumbled
• To Taste-Red Onion-sliced thin
• 2 Tablespoons-Red Wine Vinegar
• ¼ Cup-Olive Oil
• 2 Tablespoons-Crema/Crème fraîche /Greek Yogurt

Directions:

1. Preheat oven to 350 degrees.
2. Lay prosciutto flat on a sheet tray and season with pepper.
3. Top with another sheet tray on top.
4. Place in oven, cook until crisp, about 12-15 minutes and set aside until ready to use.
5. Preheat grill/grill pan to medium high heat for direct heat grilling.
6. Cut peach each peach half into quarter’s long ways.
7. Toss with a little oil and season with salt/pepper.
8. Place peaches over direct heat and grill until slightly charred.
9. In a small mixing bowl combine crema with red wine vinegar.
10. Slowly add olive oil and mix to combine.
11. Season to taste with salt/pepper.
12. On individual plates or serving platter, mound a pile of greens.
13. Top with grilled peaches, scatter on goat cheese, onions and prosciutto bits.
14. Using a spoon drizzle salad with dressing and top with fresh cracked pepper.

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