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This pungent arugula sauce gives a multilayered vegetable terrine a little edge.
Ingredients- 3 bunches arugula, stems removed
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 6 tablespoons water
- Salt and white pepper
Instructions1. Blanch the arugula in boiling water for 3 minutes. Remove with a slotted spoon and immediately plunge into a bowl of ice water to stop the cooking process.
2. Drain the arugula and place in a blender along with the lemon juice, olive oil, and water. Blend until smooth. Season with salt and pepper to taste.
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