INGREDIENTS

INSTRUCTIONS

Slowly heat the canola oil in a medium saucepan over low heat until
just before it sizzles, about 3 minutes, depending on the pan. Add  the
sesame oil, cilantro, and lemon zest. Stir gently. Remove from  heat.
Press the cilantro against bottom of pan with back of spoon,  gently
crushing leaves and releasing their natural oils. Cover the  pan and
let the oil mixture steep at room temperature for at least 8  hours,
preferably overnight. Strain the oil into a sterilized glass  bottle.
Discard remaining cooked cilantro and lemon zest. Add fresh  lemon peel
and 3 cilantro stems with leaves to strained oil. Seal the  bottle
tightly and use when needed. If refrigerated, the oil will  keep
indefinitely, and will keep for about two weeks at room  temperature if
kept in a dark, cool place; make sure to let it warm  to room
temperature prior to use for maximum flavor.  MAKES ABOUT 1 CUP  Great
in salad dressings, but it's also good tossed with pasta, raw
sunflower seeds, and a freshly grated, hard dry cheese like Parmesan.
It imparts extra zest to homemade croutons (sprinkle on prior to
baking), and serves as a delicious counterpoint to wafer-thin slices
of red ripe tomatoes or raw onion and cucumber salad. The trick is to
not overheat the canola oil; if it sizzles when a drop of water is
added, remove pan from heat and let oil cool for 30 seconds or more
before adding other ingredients (perform the sizzle test frequently
during the cooling period).  P.J. Birosik, Cilantro, Collier Books,
1994 MC formatted by Brenda  Adams <adamsfmle@sprintmail.com> posted
mc-recipe 12/12/96 Posted to  MC-Recipe Digest V1 #340  Recipe by:
Birosik; Cilantro  From: Brenda Adams <adamsfmle@sprintmail.com>  Date:
Thu, 12 Dec 1996 13:16:00 -0800

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Nutrition (calculated from recipe ingredients)
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Calories: 2151
Calories From Fat: 1932
Total Fat: 218.6g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 135.4mg
Carbohydrates: 50.5g
Fiber: 2.1g
Sugar: 2.1g
Protein: 4.6g