Peach and Basil Vinaigrette

Featured Recipe

Created by admin

24-3 Dream Homes Issue
Recipes

The menu features many old family recipes. Sixth-generation Sarah Rankin Wilder considers Di’s pasta salad one of the best: “Our guests rave about it!”

Description

26-4 Fall Issue
Entertaining the Bakersfield Way by Miles Johnson

The typical farmers’ market has loads of greens to choose from which always make for a delightful, refreshing, and nutritious salad. Of course, a simple dressing made with fresh ingredients will compliment any meal.

Ingredients

1 ripe peach, skinned and pitted
1 Tbsp. white vinegar of choice (I prefer rice-wine vinegar for this recipe but feel free to experiment)
1/2 Tbsp. sugar
2 Tbsp. EVOO, safflower oil, or even vegetable oil will do
1 healthy sprig of Thai basil, cleaned, stemmed, and finely chopped

Methods/steps

Place all but the EVOO and basil in a food processor or blender and pulse until smooth.
On medium speed slowly drizzle the EVOO into the mixture until evenly emulsified and smooth.
Then, gently stir in the basil.

Additional Tips

Splash this fabulous dressing over a plate of chilled greens with fresh peach slices, a slice of soft chève, and chopped pecans.