Dried Peach Salad With Basil Oil Recipes

Steps:

• In an 8-ounce screw-top jar, combine the vinegar and oil. Screw on the lid and shake well. Refrigerate until well chilled. The dressing can be made ahead and stored in the jar in the refrigerator for up to 1 week.
• Remove the pits from the peaches and cut them into 1/2-inch-thick slices or wedges. Drain the mozzarella if necessary and pat it dry. Use a sharp knife to cut it into 1/4-inch-thick slices.
• On a serving platter, decoratively arrange slices of the white peaches, yellow peaches, and mozzarella. Scatter the basil leaves on top, drizzle over the dressing, and sprinkle the flaky salt and pepper on top. Serve at once.

Steps:

• In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
• Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

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.