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Sweet peaches and raspberries stud the peppery watercress to make this savory fruit salad recipe gorgeous. But what makes it so delicious is the crisp bacon coated in the delightfully sticky-sweet maple-port wine glaze. Source: EatingWell Magazine, July/August 2017

Yotam Ottolenghi


Five-Spice Bacon


Instructions Checklist
  • To prepare bacon: Cut bacon crosswise into 1/4-inch-thick strips. Heat a large skillet over medium heat. Add the bacon and cook, stirring often, until crisp and browned, 3 to 5 minutes. Transfer to a paper-towel-lined plate with tongs or a slotted spoon. Pour the fat out of the pan (discard when cool).

  • Return the pan to high heat; add port, wine, 1 tablespoon maple syrup, garlic cloves and 1 1/2 teaspoons five-spice powder. Bring to a boil. Add the bacon and cook, stirring often, until the sauce is almost completely reduced, sticky and coating the bacon, 1 1/2 to 2 1/2 minutes. Remove from heat.

  • To prepare salad: Mix shallot, vinegar, oil, syrup, five-spice powder and salt in a large bowl. Stir in raspberries, crushing slightly with the back of the spoon. Add peaches, watercress and radicchio and toss to coat. Serve the salad topped with the glazed bacon. Garnish with flaky sea salt, if desired.

Nutrition Facts

285 calories; 15.4 g total fat; 3.6 g saturated fat; 21 mg cholesterol; 364 mg sodium. 459 mg potassium; 22.7 g carbohydrates; 3.3 g fiber; 16 g sugar; 8.9 g protein; 783 IU vitamin a iu; 19 mg vitamin c; 14 mcg folate; 50 mg calcium; 2 mg iron; 29 mg magnesium; 4 g added sugar;


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