Nashville chef and cookbook author
Martha Phelps Stamps makes perfect use of this peppery plant by intensifying its flavor with garlic and mustard. Serve warm or at cool temperature with grilled meats like Martha's
Roasted Boneless Leg of Lamb, stir it into soups, or toss with pasta.
step 1Place all of the ingredients except the olive oil in the bowl of a food processor fitted with a steel blade.
step 2Turn the motor on and pour the olive oil through the feed tube while the mixture purées and emulsifies.
step 3Keep covered and refrigerated for up to 1 week. Serve warm or at room temperature.