Meyer Lemon Salsa Verde

Name: Meyer Lemon Salsa Verde
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

7 ingredients

3 steps

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

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.
2

Stir lemon, parsley, and capers into bowl with shallot mixture. Add oil and stir to combine. Let stand 30 minutes.
3

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