Arugula Vinaigrette

2 cups arugula leaves
1/2 cup grapeseed oil
2 tablespoons champagne vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Place a bowl of ice water near the stove.

2. Blanch the arugula in boiling water for just a few seconds. Drain and shock the arugula in the ice water. Squeeze out excess water and chop the arugula into small pieces.

3. Place chopped arugula in a blender. With the motor running, slowly add the grapeseed oil. Puree until smooth.

4. Scrape puree into a bowl, cover and refrigerate overnight.

5. Strain oil through a fine mesh strainer. The oil will keep, refrigerated, for up to 2 days.

6. Just before serving, whisk the vinegar into the oil and season with salt and pepper.

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