Meyer Lemon Salsa Verde

Yields
Makes 1 1/3 cups (serving size: 2 tbsp.)

Hands-on Time
30 mins

Stand Time
30 mins

Total Time
1 hr

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.

Photo: Ngoc Minh Ngo; Styling: Kelly All

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

Step 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

Stir lemon, parsley, and capers into bowl with shallot mixture. Add oil and stir to combine. Let stand 30 minutes.

Step 3

Make ahead: Up to 5 days, chilled airtight (color will fade).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 196Calories from Fat 97

% Daily Value *
Total Fat 22g34%

Saturated Fat 3.2g16%
Cholesterol 0.0mg0%
Sodium 281mg12%
Total Carbohydrate 1g1%

Dietary Fiber 0.3g2%
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Meyer Lemon Salsa Verde