Meyer Lemon–Green Olive Salsa
Ingredients
2 tablespoons finely diced shallot
1 tablespoon plus 1 teaspoon champagne vinegar
2 Meyer lemons
1 teaspoon honey
3/4 cup pitted Lucques olives, chopped
2 tablespoons sliced flat-leaf parsley
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Preparation
Step 1
Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
Step 2
Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
Step 3
Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.
Sunday Suppers at Lucques
[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..
Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.
Teri Gelber is a food writer and public-radio producer living in Los Angeles.
](http://astore.amazon.com/epistore-20/detail/1400042151)
