Dried Peach Salad With Basil Oil Food

TOMATO PEACH SALAD WITH BASIL

Steps:

• Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
• Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

DRIED-PEACH SALAD WITH BASIL OIL

Steps:

• 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.

BASIL PEACH SALAD DRESSING.

Steps:

• Mix together all of the ingredients except the peach.
• Peel the skin off the peach by putting it in boiling water for about 30 seconds, then dunk it in cool water.
• Slice the fruit, and mash it together to make a kind of paste. If you want a less chunky texture you can do this in a food processor or blender. I just squished it with a fork.
• Mix the vinaigrette mixture into the peach until well combined and use as a salad dressing. :).

MINT & BASIL GRIDDLED PEACH SALAD

Steps:

• Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.
• Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don't have a griddle pan, use a large non-stick frying pan with a drop of oil.
• Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.