Salad with fried bacon and grilled peaches

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4-6

The exotic combination of fried bacon and sweet grilled peaches creates a truly multifaceted salad. Fry the bacon and brush the fat over the peach slices, which you then grill or grill in a pan. The rendered bacon fat makes a delicious salad dressing when thinned with vinegar, honey, and mustard. Drizzle the dressing over the juicy kale leaves, then top with the fried peaches, tomatoes, and bacon. Top with crispy pecans.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 thick slices brisket bacon, cut into strips (2.5 x 0.5 cm)
Vegetable oil for frying in a grill pan
4 firm peaches, cut into 6 pieces
1 teaspoon of honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
A bunch of kale, stems trimmed, leaves thinly sliced
1 cup grape tomatoes, halved
0.5 cups toasted pecans

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bacon, pork, peaches, honey, Dijon mustard, apple cider vinegar, kale, grape tomatoes, pecans

Cooking the dish according to the recipe:

Place the bacon in a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and the bacon is crisp, 10 to 12 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the fat in the skillet; there should be just over 4 tablespoons of fat remaining.
Meanwhile, lightly oil a grill pan and heat over medium-high heat. Brush the peaches with a little of the bacon grease, season with salt and pepper. Grill for 1–2 minutes per side, until fragrant and crispy, and the grill marks are visible. Transfer to a plate.

In a small bowl, whisk together the honey, mustard, and vinegar. Slowly stir in the warm bacon grease. Season with salt and pepper to taste.
Place the cabbage in a large bowl and drizzle with the dressing. Toss. Taste for salt. Add salt and pepper to taste, if needed. Transfer the cabbage to a serving platter and top with the tomatoes, peaches, bacon, and pecans.

Author of the recipe - Ayesha Curry is a Canadian-American actress, celebrity chef, cookbook author, and television personality.

Categories:

recipe / Salads / Warm salads / Leafy salads / Fruit salads / Salads with meat

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