Rating: 2.89 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
  • 9 Ratings

This dipping sauce for our Broccoli Rabe Dumplings, can be used to enhance salad dressings, grilled meats and vegetables, or your favorite sandwich.

Martha Stewart Living, December/January 1997

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Recipe Summary

Yield:
Makes about 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

9 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3