Meyer Lemon Relish
Meyer Lemon Relish
Recipe Adapted from Chez Panisse Cafe Cookbook
During the summer, the markets are full of beautiful Meyer lemons. They are so sweet and fragrant and can be used in many dishes. This relish is so good with seafood. The other night I served it with salmon and an heirloom tomato salad. Wonderful. But, considering it’s a recipe by Alice Waters . . . I expect nothing less than wonderful.
Next time I make it, I will slice the shallots and lemon even finer . . .
Ingredients:
- 1 large shallot, diced fine
- 1 TBSP white wine vinegar
- Sea salt
- 1 large Meyer lemon
- 1/2 cup extra-virgin olive oil
- 2 TBSP chopped parsley
- 1 TBSP chopped chervil or chives
- Pepper
Method:
Place diced shallot in a bowl and add the vinegar and a pinch of salt. Let it sit for 10-15 minutes.
Cut the lemon into 8 wedges. Remove the seeds and core gently and but each wedge in half (lengthwise) Slice the wedges crosswise into thin slivers. This will make about a 1/2 cup.
Combine the lemon slivers, shallot and another pinch of salt. Stir in the olive oil, parsley, chives and some fresh ground pepper. Taste and season.
