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

Instructions

1. 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.