Grilled Peach and Bacon Salad – You’re going to love it. A great savory way to use up that extra store of summer peaches.
Happy Birthday, Dad! I love you!
It’s been the Summer of the Peach for me this year. I typically choose nectarines over peaches (because the fuzzy peach skin is too much hassle to remove), but this year good, juicy nectarines seem to be in short supply in my neck of the woods. Or desert. As it were.
So, I’ve sucked it up and become quite handy with my paring knife. (Seriously, you should time me sometime. I’m getting quite good. It’s one of those special tricks I plan on whipping out at parties when the moment’s right.)
As peach season comes to a sad close, I thought I’d give a shout out to one of the best peach meals we ate this summer: grilled peach and bacon salad with caramelized grilled onions.
First, a confession: I thought people who talk about topping bacon with something before you cook it were over-reacting. Trying to be too fancy with a trendy food item (people DO put bacon in everything these days). I was wrong. Topping bacon with the tiniest hint of brown sugar and a healthy dose of coarse black pepper made for the tastiest bacon Michael has ever tasted in his entire life and made my top 3. AMAZING. Don’t skip this step.
(side note: p.s. baking bacon is my favorite way of cooking bacon. I’ve been doing it for about a year now, and it’s the best, easiest way! Plus, the clean-up is much easier. Win-win!)
Secondly, if possible, I recommend using peaches that still have some firmness to them, as a too-juicy peach (if there is such a thing!) may have a hard time staying together on a grill. Also, for those of you like me who only have an indoor grill pan, that works just fine!
Top this salad with whatever dressing you like–I recommend something tangy or sweet. Brianna’s Poppy Seed dressing would be delicious, Sweet Vidalia dressing, or a poppy seed vinaigrette would also make great choices.Print
Adapted from Food & Wine magazine