Meyer Lemon Salsa Verde
Photo: Ngoc Minh Ngo; Styling: Kelly All
This addictive recipe by Gayle Pirie and John Clark of San Francisco's Foreign Cinema is integral to their Scrambled Eggs with Meyer Lemon Salsa Verde. But it makes enough that you'll have some left over for grilled bread, steaks, or sardines; roast chicken or vegetables; or sandwiches.
How to Make It
Step 1
1
Combine shallot, vinegar, and salt in a medium bowl and let stand 10 minutes to soften and lightly pickle shallot. Meanwhile, thinly slice lemon with a handheld slicer, removing seeds; stack, cut in half, then cut into very small triangles.
Step 2
2
Stir lemon, parsley, and capers into bowl with shallot mixture. Add oil and stir to combine. Let stand 30 minutes.
Step 3
3
Make ahead: Up to 5 days, chilled airtight (color will fade).
Ingredients
1 small shallot, minced
1 1/2 tablespoons Champagne vinegar
1 1/2 teaspoons kosher salt
1 small Meyer lemon
1/2 cup finely chopped flat-leaf parsley
2 tablespoons rinsed, chopped brined capers
1 cup extra-virgin olive oil
Directions
Step 1
1
Combine shallot, vinegar, and salt in a medium bowl and let stand 10 minutes to soften and lightly pickle shallot. Meanwhile, thinly slice lemon with a handheld slicer, removing seeds; stack, cut in half, then cut into very small triangles.
Step 2
2
Stir lemon, parsley, and capers into bowl with shallot mixture. Add oil and stir to combine. Let stand 30 minutes.
Step 3
3
Make ahead: Up to 5 days, chilled airtight (color will fade).
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