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.

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).

<adamsfmle@sprintmail. Com> posted mc-recipe 12/12/96