Crispy Speck With Peach-Basil Salad – a delicious recipe with vinegar, honey, salt, black pepper, extra-virgin olive oil, peaches. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
In a small mixing bowl, combine, vinegar, honey, salt and pepper. Whisk in 2 tablespoons of the oil. Add peaches, shallots and basil. Allow mixture to marinate for 30 minutes at room temperature.
2
Use kitchen scissors to cut the speck slices in half crosswise. Heat 1 teaspoon oil in a medium saute pan set over medium-high heat. Add several slices of speck and cook until golden brown, about 2 minutes. Turn and brown the other side, about 2 minutes more. Transfer to paper towels and blot off excess grease. Repeat with the remaining slices.
3
To serve: Arrange crisped speck on a serving platter. Spoon a small amount of peach salad onto each slice. Top with a fresh basil leaf.
77
kcal
Calories
8
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons Champagne vinegar, 2 teaspoons honey, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and more.
Yes, Crispy Speck With Peach-Basil Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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