You know what they say: A new chef can teach an old restaurant new tricks. Or something like that.
Newly minted Murphy’s executive chef Ian Winslade (formerly of Buckhead Bottle Bar and Spice Market) aims to add even more goodness to the menu of the 30-year-old, packed-every-Sunday, neighborhood-defining institution. Enjoy this summery salad while peaches are still on the (farmers) market.
Pickled Peach Salad with Spiced Pecans
⅛ c. champagne vinegar
1 sm. Fresno chile, diced
⅛ c. extra-virgin olive oil
2 ripe peaches, peeled and cut into eighths
½ c. pecan halves
¼ c. ground black pepper
½ c. powdered sugar
2 oz. Point Reyes Farmstead blue cheese
1. In a bowl, whisk vinegar, chile, and olive oil. Add peaches and marinate overnight.
2. To make the spiced pecans, preheat oven to 450°. Blanch pecans in boiling water. In a bowl, mix pepper and sugar, then roll pecans in mixture. Transfer pecans to a baking sheet and bake until dark brown (20-25 minutes).
3. Toss arugula in olive oil.
4. Arrange pickled peaches in a straight line on a serving dish. Top with dressed arugula and spiced pecans. Crumble cheese over the top and serve.
Murphy’s, 997 Virginia Avenue, Virginia Highland (404-872-0904 or murphys-atlanta-restaurant.com).
Photo: Courtesy of Murphy’s