Peach, raspberry & watercress salad with five-spice bacon
Delight your taste buds with this refreshing Peach, Raspberry, and Watercress Salad topped with crispy Five-Spice Bacon. A flavorful combination!
Ingredients:
- 230g thick-cut bacon
- ¼ cup port
- ¼ cup red wine
- 1 tablespoon pure maple syrup
- 2 cloves garlic, peeled
- 1 ½ teaspoons Chinese five-spice powder
- 1 medium shallot, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon pure maple syrup
- ¼ teaspoon Chinese five-spice powder
- Pinch of sea salt
- ¾ cup fresh raspberries
- 3 firm ripe peaches, cut into 1/4-inch wedges
- 4 cups watercress, tough stems trimmed
- ½ small head radicchio, leaves separated and cut into 1-inch strips
- Flaky sea salt for garnish
Instructions:
- For bacon preparation: Slice the bacon into thin strips, about 1/4-inch thick. Heat a large skillet over medium heat. Put the bacon in the skillet and cook, stirring occasionally, until it becomes crispy and browned, which should take around 3 to 5 minutes. Once done, transfer the bacon to a plate lined with paper towels using tongs or a slotted spoon. Get rid of the excess fat from the skillet once it has cooled down.
- Next, set the skillet over high heat again. Add port, wine, 1 tablespoon of maple syrup, garlic cloves, and 1 1/2 teaspoons of five-spice powder. Bring this mixture to a boil. Put the bacon back in and cook while stirring regularly until the sauce thickens, almost completely coating the bacon. This should take about 1 1/2 to 2 1/2 minutes. Take the skillet off the heat.
- To make the salad: Combine shallot, vinegar, oil, syrup, five-spice powder, and salt in a large bowl. Gently crush the raspberries with the back of a spoon before adding them in. Add peaches, watercress, and radicchio, then toss everything together until coated. Serve the salad with the caramelized bacon on top. If desired, sprinkle some flaky sea salt as a final touch.
Summary:
- Calories: 1050 kcal
- Fat: 84 g
- Protein: 32 g
- Carbs: 23 g
- Potassium: 650 mg
- Magnesium: 48 mg