“garlic chive oil
Blanching the garlic chives and shocking them in ice water before blending ensures that their color remains bright and vibrant. We use this oil to make the Garlic Chive Vinaigrette (page 213), but it’s also beautiful drizzled over soup, a piece of grilled chicken, or added to roasted vegetables. If you can’t find garlic chives (we get them from Asian markets) use regular chives.
1 tablespoon kosher salt, plus more as needed
1 cup fresh garlic chives (see The Num Pang Pantry, page 28) or regular chives
1 medium garlic clove, finely chopped (only if using regular chives)
1 to 1¼ cups canola oil
Pinch of kosher salt (optional)
1 Fill a bowl with ice and water and set aside. Bring a small saucepan of water to a boil and add the salt. Add the garlic chives, and once they wilt after a second or two, use a slotted spoon to transfer them to the ice water bath to cool. Once cool, transfer them to a paper towel and squeeze all the water out, effectively pressing them into a tight ball. Set the chive ball on a cutting board and run a sharp knife through it once[…]”