By TULSA TO DO on Jul 30, 2010, at 5:00 PM Updated on 7/30 at 5:00 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
Salsa is the kind of thing for which you don't need a precise recipe.
Chop some tomatoes and jalapenos and throw in ...
Homemade pizza is easier to make than you might think. In Wednesday's Scene section, you can read our tips on making the ...
This week's Scene section included a feature all about basil.
From what we heard from backyard growers and nurseries, it's the most popular herb to grow, and sell, in Oklahoma. And in the summertime, I don't know what we would do without it.
I tear basil leaves into salads, vegetable dishes, marinades and just about everything we eat in the summertime.
Here's a great recipe that didn't make it into our print edition.
BASIL AND BLUE CHEESE SALAD
Makes 10 to 12 servings
1/3 cup olive oil
1/3 cup seasoned rice vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
10 cups mixed salad greens
1/2 cup firmly packed fresh basil leaves, coarsely chopped
2 ripe pears, thinly sliced
2 fresh navel oranges, sectioned
2 avocados, sliced
1 (4-ounce) package blue cheese, crumbled
1. Whisk together first five ingredients. Cover and chill until ready to use (up to 24 hours).
2. Toss together greens and basil. Top with pears, oranges, avocados and blue cheese; toss. Drizzle with vinaigrette. Serve immediately.
Only active print or digital subscribers of the Tulsa World are allowed to post comments on stories posted to Tulsaworld.com. After you fill out the form below and click submit, your comment will be published instantly online along with your screen name.
By clicking "Submit" you are agreeing to our terms and conditions.
