Exotic combination of fried bacon and sweet peach grilled on It gives an excellent multi-faceted taste of salad. Toast the bacon and grease it with slices of peaches, which are also grilled or grill pan. From the remaining bacon of melted fat it turns out, featuring salad dressing, if diluted with vinegar, honey and mustard. Pour dressing over juicy leaves of kale, and top with fried peaches, tomatoes and bacon. Sprinkle everything crispy pecans.
Recipe author – Ayesha Curry – Canadian-American actress, famous chef, culinary author books and television personality
Time: 30 мин.Difficulty: easy Servings: 4-6 Recipes use measured containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 thick slices of bacon from the brisket, cut into strips (2.5×0.5 cm.)
- Grilled Vegetable Oil
- 4 strong peaches, cut into 6 parts
- 1 tsp honey
- 2 tsp Dijon mustard
- 2 tbsp. l cider vinegar
- A bunch of kale kale, cut the stems, leaves thinly chop
- 1 tbsp. grape tomatoes cut in half
- 0.5 tbsp. toasted pecans
Recipes with similar ingredients: bacon, pork, peaches, honey, Dijon mustard, apple cider vinegar, kale cabbage, tomatoes grape, pecans
Recipe preparation:
- Put the bacon in a cold pan and heat on moderate the fire. Fry, stirring, until the fat melts and the bacon becomes crispy, 10 to 12 minutes. Using a slotted spoon, put the bacon on a plate covered with paper towels. Leave the fat in in the pan. It should remain a little more than 4 tbsp. l
- Meanwhile, lightly grease with vegetable oil and heat on moderately high heat grill pan. Peaches grease small the amount of fat left over from the bacon, salt and pepper. Fry for 1 to 2 minutes on each side until flavor and distinct marks from the grill. Put on a plate.
- In a small bowl, whisk together honey, mustard and vinegar. Slowly mix warm fat from bacon. Salt and pepper over to taste.
- Put the cabbage in a large bowl and sprinkle with dressing. Shuffle. Try on the salt. If necessary, salt and pepper to taste. Put the cabbage on a serving platter, put tomatoes, peaches, bacon and pecans on top.
