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Stone fruits are in season (that's anything with a pit 'AKA stone' - apricots, plums, peaches, nectarines), and this appetizer salad is just the trick for a hot summer day when you already have the grill going. The basil oil is a light, fresh dressing that compliments the sweetness of the fruit as well as the cheese. It's an extra step to blanch, shock and dry the herbs before whizzing them up with EVOO, but it cuts the bite and keeps them beautifully green. This dish is also super flexible - substitute any stone fruit, any salad green, any nut, any herbs and just about any cheese. Not surprisingly, this salad is low in carbs and cholesterol, and high in Vitamins A and C as well as calcium.
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156
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156
103.59375

Grilled Apricot Salad with Basil Oil

June 25, 2014

30 min or less active, 30 min or less total, 60 min or less total, appetizer, gluten-free, side, summer

Stone fruits are in season (that's anything with a pit 'AKA stone' - apricots, plums, peaches, nectarines), and this appetizer salad is just the trick for a hot summer day when you already have the grill going. The basil oil is a light, fresh dressing that compliments the sweetness of the fruit as well as the cheese. It's an extra step to blanch, shock and dry the herbs before whizzing them up with EVOO, but it cuts the bite and keeps them beautifully green. This dish is also super flexible - substitute any stone fruit, any salad green, any nut, any herbs and just about any cheese. Not surprisingly, this salad is low in carbs and cholesterol, and high in Vitamins A and C as well as calcium.

Information

Servings: 4
Time: Less than 30 minutes active and total
Price: About $13.00 total; $3.25 per serving
Nutrition (per serving):
Calories: 252.3
Protein: 6.8g
Fat: 19.9g
Saturated fat: 4.1g
Carbohydrates: 15.7g
Fiber: 3.2g
Sodium: 356.4mg
Cholesterol: 10.9mg
High In:
Good Source:
Low In:

Ingredients

  • 2 oz basil leaves
  • 1 oz parsley leaves
  • 1 cup + 1 Tbsp good quality EVOO
  • 1/2 tsp salt, divided
  • 1 lb apricots, halved
  • 4 oz arugula, washed and dried
  • 2 Tbsp pine nuts, fresh or lightly toasted
  • 2 oz burrata cheese, cut into chunks

Preparation

  1. In a large pot of salted, boiling water, blanch the herb leaves for 20 seconds. Drain and shock in an ice bath. Dry on paper towels or in a salad spinner.
  2. In a food processor, puree the herbs, 1 cup EVOO and 1/4 tsp salt until well combined. Set aside.
  3. Heat a grill pan or grill to medium-high heat. Brush the apricot halves with the remaining EVOO and sprinkle with remaining salt. When the grill surface is hot, lay the apricots, cut side down, onto the grill at 2PM so the grill marks go diagonally across them. Grill 2-3 minutes until you get the marks being careful to pull them off before getting mushy. Remove, let cool slightly and chop or slice.
  4. To assemble the salad, mix together arugula and pine nuts in a large bowl. Add 3-4 Tbsp basil oil and toss well. Divide among four plates and dot with cheese and apricots. Serve with extra oil or reserve for another use (like pizza!).

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