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If you have any leftovers, this dipping oil is equally good drizzled over sliced tomatoes, grilled summer squash, or just about any grilled meat or fish.Yields about 3/4 cup.
ingredients
2 small lemons
3/4 cup extra-virgin olive oil
1-1/2 Tbs. minced garlic
Two 3- to 4-inch sprigs fresh rosemary
3 Tbs. finely chopped fresh flat-leaf parsley
how to make
With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.
In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.
Make Ahead Tips
You can make and refrigerate this dipping oil (hold the parsley) up to a day ahead. When ready to serve, bring it to room temperature and stir in the herbs.
serving suggestions:
Serve with the
Grilled Flatbreads.
From Fine Cooking 93, pp. 43
photo: Scott Phillips
