This dipping sauce for broccoli rabe dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.
- Yield: Makes about 1/2 cup
Source: Martha Stewart Living, December/January 1997/1998
- 2 large bunches fresh flat-leaf parsley, rinsed
- 1/4 cup extra-virgin olive oil
Bring a medium saucepan of salted water to a boil. Prepare an ice-water bath, set aside. Pick 2 tablespoons of parsley leaves; wrap in damp paper towel, and refrigerate. Add remaining parsley leaves to boiling water; cook until bright green, about 20 seconds. Drain, and transfer to ice bath to stop cooking.
Transfer parsley to a food processor, and process until pureed. Transfer puree into a double thickness of cheesecloth; squeeze out all juice into a small bowl. Discard leaves. Add olive oil to parsley juice; season with salt. Store oil in an airtight container in refrigerator for up to 1 week.