Arugula Puree

Recipe by Chef Timothy Au
Serves 6

Ingredients:

• ½ lb. Arugula (blanched in salted water & shocked in ice water, squeeze out all water)
• 1 bunch Baby Spinach (blanched in salted water & shocked in ice water, squeeze out all water)
• ¼ cup Arugula fresh (packed)
• ½ cup Canola Oil

Procedure:

• Blanch ½ lb. Arugula & squeeze out all water, chop fine
• Blanch Spinach & squeeze out all water, chop fine
• Puree in blender with oil
• Add fresh chopped Arugula & puree until smooth