Crispy speck with peach-basil salad
Indulge in the delightful combination of crispy speck paired with sweet peaches and aromatic basil in this flavorful salad. Perfect for a light and refreshing meal.
Ingredients:
- 2 tablespoons Champagne vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil, plus 1 teaspoon for frying
- 1 cup peeled and minced peaches or nectarines
- 2 tablespoons minced shallots
- 2 tablespoons chopped fresh basil, plus more for serving
- 90g paper-thin speck or prosciutto (about 10 slices)
Instructions:
- Mix together vinegar, honey, salt, and pepper in a small bowl. Stir in 2 tablespoons of the oil. Add peaches, shallots, and basil. Let the mixture sit for 30 minutes at room temperature.
- Cut the speck slices in half crosswise using kitchen scissors. Heat 1 teaspoon oil in a medium frying pan over medium-high heat. Cook several slices of speck until they turn golden brown, around 2 minutes. Flip them over and cook the other side for an additional 2 minutes. Place on paper towels to absorb excess oil. Repeat with the remaining slices.
- For serving: Place crisped speck on a serving platter. Spoon a small portion of peach salad onto each slice. Garnish with a fresh basil leaf.
Summary:
- Calories: 696 kcal
- Fat: 44 g
- Protein: 44 g
- Carbs: 31 g
- Potassium: 1158 mg
- Magnesium: 61 mg