su-Meyer Lemon Salsa Verde Image
Photo: Ngoc Minh Ngo; Styling: Kelly All
YieldsMakes 1 1/3 cups (serving size: 2 tbsp.)Hands-on Time30 minsStand Time30 minsTotal Time1 hr
AuthorGayle Pirie and John Clark

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).

Meyer Lemon Salsa Verde