Summer is coming and a warm meal isn’t always what you want when it’s hot outside. This fresh 4 serving recipe for Peach, raspberry & watercress salad makes a great replacement for dinner.
Sweet peaches and raspberries cover the peppery watercress to make this savory fruit salad recipe gorgeous. The recipe swaps chicken for bacon, which makes it a great source of protein for dinner.
8 ounces thick-cut bacon 3 firm ripe peaches, cut into ¼ – inch wedges
¼ cup port 4 cups watercress, tough stems trimmed
¼ cup red wine ½ small head radicchio, leaves separated
1 tablespoon pure maple syrup Flaky sea salt for garnish
2 cloves garlic, peeled 1 medium shallot, thinly sliced
2 tablespoons cider vinegar 2 tablespoons extra-virgin olive oil
Pinch of sea salt ¾ cup fresh raspberries
Preparation Ready in 35 minutes
1. To prepare bacon: Cut the bacon crosswise into ¼-inch-thick strips. Heat a large skillet over medium heat. Add the bacon and start cooking, keep stirring until its crisp and brown, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Pour the fat out of the pan (discard when cool).
2. Return the pan to high heat; add port, wine, 1 tablespoon maple syrup, garlic cloves. Bring to a boil. Add the bacon and cook, stirring often, until the sauce is almost completely reduced, sticky and coating the bacon, 1½ to 2½ minutes. Remove from heat.
3. To prepare salad: Mix shallot, vinegar, oil, syrup and salt in a large bowl. Stir in raspberries, crushing slightly with the back of the spoon. Add peaches, watercress and radicchio and toss to coat. Serve the salad topped with the glazed bacon. Garnish with flaky sea salt, if desired. Talking about desire
4. Serve and enjoy!