Grilled Peach and Bacon Salad

Serves: 4

Grilled peaches and bacon team up for an easy, sweet and savory side dish that you’ll be serving all summer long.

Dovetailing Tip: Cook the bacon you reserved on day 1, use approximately 6 slices for todays recipe and 10 for both the Gnocchi with Bacon and Escarole and Hearts of Romaine salad on day 5

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6 slices thick-cut bacon, cut into lardons (1-by-1/4-inch pieces)
vegetable oil, for the grill pan
4 firm peaches, cut into sixths
kosher salt and freshly ground black pepper
1 teaspoon honey
2 teaspoons dijon mustard
2 tablespoons apple cider vinegar
1 bunch kale , stemmed and thinly sliced
1 cup grape tomato, halved
1/2 cup toasted pecan pieces


Add the bacon lardons to a cold skillet and heat over medium heat. Cook, stirring, until the fat is rendered and bacon is crisp, 10 to 12 minutes. With a slotted spoon, remove the bacon to a paper-towel-lined plate. Reserve the fat in the pan and keep warm; there should be a little more than 4 tablespoons fat.

Meanwhile, lightly oil and preheat a cast-iron grill pan over medium-high heat. Brush the peaches with a little of the reserved bacon fat and season with a little black pepper. Grill until fragrant and clear grill marks appear, 1 to 2 minutes per side. Remove to a plate.

In a small bowl, whisk together the honey, mustard and vinegar. Slowly whisk in the warm bacon fat. Season with salt and pepper to taste.

In a large bowl, drizzle the dressing over the kale; toss to coat. Taste and season with a little more salt and pepper as needed. Transfer the kale to a serving platter and top with the tomatoes, peaches, pecans and bacon.


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