Nectarine and Candied Beef Fry Salad

Returning from a beautiful day beside the lake, I glimpsed a sight that made me catch my breath with trepidation… and no, it was not the price of the farmstand corn (a dollar a cob!). I spied maple trees that had started to display their autumn colors. As summer turns into fall, it’s time to enjoy the last of the locally available stone fruits, including nectarines.

Nectarine and Candied Beef Fry Salad

In this sweet and salty nectarine and beef fry salad, adapted from Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season, by Pam Powell, sliced, perfectly ripe nectarines are artfully arranged on a bed of greens, topped with crunchy sunflower seeds, and crispy beef fry, and drizzled with a dressing made with apricot preserves.  Although best eaten right away, all of the components can be stored separately until the salad is assembled and served. So enjoy this last tribute to a glorious summer season that passed all too quickly.

Assemble your ingredients. This recipe can be made using beef fry or kosher turkey style “bacon”. Position a rack in the middle of the oven and preheat to 375 F. Place an ovenproof wire rack inside a rimmed baking sheet, lined with parchment paper. Spray the rack with cooking spray.

Lay the strips of beef fry or kosher turkey style “bacon” on the rack. Sprinkle the slices evenly with the brown sugar. Roast for 8-10 minutes, or until the meat has crisped and rendered most of its fat. Don’t allow it to burn or you’ll have to start again. (Ask me how I know). Allow the meat to cool and transfer to a cutting board. Cut the cooled strips of meat on the diagonal into 1/2-inch strips. Set the meat aside. If not using immediately, store the candied beef fry or turkey “bacon” in a resealable container in the refrigerator.

Place a small skillet over medium-low heat. Add the oil and scallions. Cook for 30 seconds while stirring then add the jam, vinegar, mustard, salt and pepper. Whisk to form an emulsified dressing. Remove from the heat. Allow the dressing to cool.

Cut the nectarines in half and discard the pits. Cut the nectarines into thin slices. Set the fruit aside.

To assemble the salad, place the spring mix in a large bowl or scatter evenly over a platter. Dress the greens with 2 tablespoons of dressing and toss well to evenly coat the greens. Layer the nectarine slices over the spring mix. Drizzle with dressing to taste (I like my salad lightly dressed to allow the flavor of the nectarines to shine). Scatter the candied beef fry (or kosher turkey style bacon) over the nectarines, sprinkle with the sunflower seeds and serve.

Print Recipe

Nectarine Beef Fry Salad

Soups and Salads

By Pam Powell, published in Salad Days: Recipes for Delicious Organic Salads and Dressings for Every Season – Serves: 4-6

Prep Time: 20 minutes – Cooking Time: 10 minutes – Total Time: 30 minutes

Sliced, perfectly ripe nectarines are artfully arranged on a bed of greens, topped with crunchy sunflower seeds, and crispy beef fry, and drizzled with a dressing made with apricot preserves. 

Ingredients

• For the salad
• 6 strips beef fry or kosher turkey style bacon
• 1 tablespoon brown sugar
• 6 large ripe nectarines
• 7 ounces spring mix
• 1/4 cup roasted shelled sunflower seeds, for serving
• Dressing
• 1/2 cup olive oil
• 2 to 4 scallions, coarsely chopped
• 1/4 cup peach or apricot jam
• 2 tablespoons rice vinegar
• 1 teaspoon Dijon-style mustard
• 1/2 teaspoon fine salt, plus more as needed
• 1/4 teaspoons freshly ground black pepper, plus more as needed

Instructions

For the salad:

1

Position a rack in the middle of the oven and preheat to 375 F. Place an ovenproof wire rack inside a rimmed baking sheet, lined with parchment paper. Spray the rack with cooking spray.

2

Lay the strips of beef fry or kosher turkey style "bacon" on the rack. Sprinkle the slices evenly with the brown sugar. Roast for 8-10 minutes, or until the meat has crisped and rendered most of its fat. Cut the cooled strips of meat on the diagonal into 1/2-inch strips. Set the meat aside. If not using immediately, store the candied beef fry or turkey style bacon in a resealable container in the refrigerator.

3

Slice the nectarines in half and remove the pits. Slice the fruit into thin slices and set aside.

Make the dressing:

4

Place a small skillet over medium-low heat. Add the oil and scallions. Cook for 30 seconds while stirring then add the jam, vinegar, mustard, salt and pepper. Whisk to form an emulsified dressing. Remove from the heat. Allow the dressing to cool.

5

Place the greens in a large bowl or on a platter. Drizzle with 2 tablespoons of dressing and toss to coat. Layer the nectarine pieces over the greens. Drizzle with dressing to taste. Top with the candied beef fry or kosher turkey style "bacon". Scatter the sunflower seeds over the top and serve.

Notes

The salad components can be refrigerated separately and assembled before serving.