Yield: 1 servings
|\N \N||Arugula stems|
|\N \N||Olive oil to cover|
Blanch the stems in boiling water for 5 seconds to set the green color, then dunk them immediately in ice water to stop the cooking.
Roughly chop the stems and put them in a blender. Pour in enough good-quality olive oil to cover them by an inch and blend until smooth.
Use as is or let steep for 24 hours in the refrigerator, then strain out the pulp. This leaves you with a more delicate, transparent oil.
Strained, it will keep for up to 10 days, while unstrained it will only keep for a day or two.
Note; you can also make this oil with whole arugula leaves.
Fine Cooking June-July 1995
Submitted By DIANE LAZARUS On 06-09-95