Grilled Peach Salad With Feta Bacon And Green Beans Recipes

GRILLED PEACH AND BACON SALAD

Steps:

• 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.

GRILLED PEACH SALAD WITH FETA, BACON AND GREEN BEANS RECIPE

Steps:

• Bring a pan of water to the boil and blanch the beans for around 6 mins, until al dente. Drain and plunge into iced water. When cool, drain.
• For the vinaigrette, mix the lemon, oil and mustard with a pinch of salt and pepper in a lidded jar. Shake well and set aside.
• Halve and stone the fruits, then pat or brush all over with the oil. Grill or griddle on medium-high for 4 mins on each side, then set aside to cool in the fridge.
• Rinse and dry the lettuce leaves, then mix them in a large bowl with the cucumber and tomato. Add the chargrilled fruits, give the vinaigrette another shake and add this too, until everything is well coated. Serve on a large summer platter with the feta crumbled on top.

GRILLED PEACH SALAD WITH BALSAMIC BACON VINAIGRETTE

Steps:

• Preheat the grill to medium-high heat and spray with nonstick spray.
• Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
• Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
• Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
• Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.

BACON FETA BEANS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.
• Cook frozen beans in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.
• Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese, and season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes. Transfer to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.

ARICA'S GREEN BEANS AND FETA

Steps:

• Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
• Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.