Lettuce Peaches And Basil Food

FRESH PEACH SALAD RECIPE WITH BASIL

Steps:

• Place the peaches in a bowl. Drizzle with honey and sprinkle with salt. Toss to coat.
• Gently fold in basil and chevre. Serve immediately.

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.

PEACH SALAD {WITH GRILLED BASIL CHICKEN AND WHITE BALSAMIC-HONEY VINAIGRETTE}

Steps:

• In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 5 hours.
• Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.
• Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.
• In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.

LETTUCE, PEACHES AND BASIL

Steps:

• If you have time, toast walnuts over medium heat until fragant or use as they are.
• Wash lettuce and spin dry. Put in a large salad bowl.
• Wash and dry peach. Cut in 1/4 inch wedges from pit and add to lettuce.
• Tear basil into 1/2 inch pieces, sprinkle over peach.
• If using cheese for additional color and flavor, crumble over salad.
• Top salad with walnuts and mint leaves.
• For dressing whisk together all ingredients except oil until well blended. Add oil, mix well and taste for a nice slightly sour balance, there will be sweetness from the peach.
• Pour dressing over salad and mix at the table.

TOSSED SALAD WITH PEACHES

Steps:

• Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.