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Uses from Broad Wing Farm Share(s): Arugula, Scallions
Shopping List: Parsley Bunch, Mint Bunch, (optional) Marjoram Bunch, Sherry Vinegar, 2 Limes for juice, Red pepper Flakes Special Equipment: Food Processor (is ideal, a strong blender will work, but it won’t do as well), Rubber Spatula Ingredients Bulb Garlic, 4 cloves) | base removedArugula | Any stems removedParsley Bunch | Washed, leaves plucked from stems, put stems in your freezer bag½ Mint Bunch | Washed, leaves plucked from stems, stems saved for iced tea, lemonade, or flavoring cold water¼ Marjoram Bunch (optional) | Washed, leaves plucked from stems, put stems in your freezer bag6 Scallions | Ends removed, cut into 2” lengths¼ cup Sherry Vinegar Juice of 1 Lime|1 cup or more Extra Virgin olive oil |Salt to taste |1-2 pinches Chili Flake |Directions Put whole trimmed garlic cloves in food processor. Pack on top, arugula, all herbs & scallions. Add all liquids, including 1 cup of olive oil & salt to taste. Process on high. Scrape sides of processor & blend again. Allow to stand for 5 minutes. Taste & adjust seasonings as needed. More acid, add a splash of vinegar, more brightness, add more lime juice. Care for more mint, pulse in more. Also add more salt if needed. Dressing should be smooth & loose with olive oil, not chunky, so depending on final bulk of the herbs & arugula, add more olive oil if needed. Don’t be afraid to add more garlic, if that’s what you like! At this time, add chili flake & blend with seasoning adjustments. This sauce can be used as a condiment spooned on top meat, such as a grilled steak or lamb chops. It also can be used as a spread on a vegetarian sandwich or delicious with a sandwich of salami. Also, a great dressing for pasta salad. Holds in refrigerator for a couple weeks – top will turn brown but it’s still tasty!!
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