Dried-Peach Salad with Basil Oil
Two peach halves are drizzled with basil oil in a fall salad of blue cheese, walnuts, and oven-dried grapes.
Source: Martha Stewart Living, September 1998
- 1 bunch fresh basil, leaves rinsed and drained, 8 smallest leaves reserved
- 3/4 cup extra-virgin olive oil
- 12 walnut halves
- 1 small bunch arugula, leaves rinsed, drained, and torn into thirds
- 1 head radicchio, torn into pieces
- 1 large head Belgian endive, leaves torn crosswise into thirds
- 2 ounces blue cheese, crumbled
- 8 dried peach halves (from Oven-Dried Fruit recipe)
- 16 to 20 dried grapes (from Oven-Dried Fruit recipe)
- 4 teaspoons balsamic vinegar
- Salt and freshly ground pepper
Heat oven to 350 degrees. Bring a medium pot of water to a boil over high heat. Blanch basil in boiling water 15 seconds. Using a slotted spoon, transfer basil to a colander; place under cold running water. Pat dry.
Place blanched basil in a food processor. With machine running, add oil through the feed tube. Process until the oil is green and leaves have been completely incorporated. Strain oil through a double layer of cheese-cloth into a small container, and reserve.
Place walnuts on a baking pan; toast in oven until aromatic, 5 to 7 minutes.
Arrange arugula, radicchio, endive, blue cheese and walnuts on a large platter or plates. Top with peaches and grapes. Drizzle 1/4 cup basil oil and vinegar over top. Season with salt and pepper; garnish with basil leaves.