A Meyer lemon is like a cross between a lemon and mandarin orange. Sweeter and less acidic than regular lemons!
Mild enough to be enjoyed raw with a salad, fruit salad, or served with your favorite fish.
Makes great, slightly sweet lemonade!
1 small Meyer lemon
1 small shallot, minced
1 cup extra virgin olive oil
½ cup finely chopped flat-leaf parsley
2 tablespoons rinsed, chopped brined capers
1 ½ tablespoons champagne vinegar
1 ½ teaspoons kosher salt
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. Remove seeds, stack, cut in half, then cut into very small triangles.
Stir lemon, parsley, and capers into bowl with shallot mixture. Add oil and stir to combine. Let stand 30 minutes.
Salsa can be refrigerated for up to five days in an airtight container.
With Rita Heikenfeld
Cooking with fresh herbs and produce is the hallmark of Rita’s cooking. Join her as she shares favorite recipes highlighting fresh flavors. You’ll be treated to her storehouse of knowledge on gardening, so come prepared to cook and learn!