Jun 01

Dried-Peach Salad with Basil Oil

Out of ideas when it comes to making a side salad with your meals?  How does a Dried-Peach Salad with Basil Oil sound?

Impress your family with this quick and easy recipe by Martha Stewart.

Two peach halves are drizzled with basil oil in a fall salad of blue cheese, walnuts, and raisins.


  • 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
  • 16 to 20 raisins
  • 4 teaspoons balsamic vinegar
  • Salt and freshly ground pepper


Step 1

Heat oven to 350 degrees. Bring a medium pot of water to a boil over high heat. Blanch basil in boiling water for 15 seconds. Using a slotted spoon, transfer basil to a colander; place under cold running water. Pat dry.

Step 2

Place blanched basil in a food processor. With the 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 cheesecloth into a small container, and reserve.

Step 3

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

Step 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.