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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


  1. 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.

  2. 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.

  3. Place walnuts on a baking pan; toast in oven until aromatic, 5 to 7 minutes.

  4. 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.

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