I’ve been on a bacon kick lately. That happens when I’ve cooked a package of bacon and then have scrumptious leftover strips just sitting in my fridge waiting to be eaten. The magical thing about bacon is that you don’t need much to make a big impression — just a strip or two of the real deal (by that I mean bacon from pastured hogs) is plenty to garnish a meal. In this case, I thought it would be tasty to pair the salty/savory bacon with sweet nectarines and creamy white beans. And seeing as my lettuce is at its tender “micro-green” baby stage, it’s definitely an opportune time to make a lettuce-based salad.
But the best part about this recipe? Assuming that you have cooked bacon in your fridge ready to go, you won’t need to do any cooking. In fact, this salad comes together in five minutes (three minutes if you’re particularly adept at slicing nectarines). What a great meal to enjoy when it’s hot outside and you’re hungry!
Nectarine, White Bean & Bacon Salad with Basil Serves 2. Recipe can easily be doubled.
Double handfuls of micro-greens OR any tender lettuce of your choice (if the leaves are bigger than bite-size, roughly chop them)
2 to 4 strips of cooked pastured bacon , chopped
About 1 cup Great Northern white beans, preferably from a BPA-free can, drained
1 large or 2 small nectarines, sliced, pit discarded
12 fresh large basil leaves, rolled into tight tubes and thinly sliced
1 T. extra-virgin olive oil
1 1/2 tsp. balsamic vinegar
Assemble salad by dividing the lettuce between two plates. Sprinkle on the bacon, spoon on the beans, and layer with nectarine slices and basil ribbons. Drizzle the oil and vinegar over the top. If you’d like to make this a more elaborate and hearty salad, add grilled free-range chicken and/or some shaved Parmesan-Reggiano.