Meyer Lemon Salsa Verde

Salsa verde means, literally, “green sauce,” and it’s essentially an uncooked type of sauce typically rich in herbs and big on flavor. There are many variations of it from many diverse cuisines, from the German Grüne Soße to Argentinian chimichurri. This version uses the delicious and uniquely fragrant flavors of Meyer lemons enhanced with shallots and piquant capers. It’s a delectable way to add taste to scrambled eggs, grilled breads, roast chicken, fish, or beef, or even sandwiches. Make a batch and see how quickly you’ll need to make another.

INGREDIENTS

1 small shallot, minced
1 1/2 tablespoons Champagne vinegar
1 1/2 teaspoons kosher salt
1 Meyer lemon
1/2 cup finely chopped flat-leaf parsley
2 tablespoons capers, rinsed & chopped
1 cup extra-virgin olive oil

INSTRUCTIONS

  • Add the shallots, vinegar, and salt to a bowl. Let the shallots soak for about 10 to 15 minutes.
  • Slice the Meyer lemon as thin as you can, and remove the seeds. Cut the slices into quarters.
  • Add the lemon slices, chopped parsley, and capers to the bowl with the shallots.
  • Stir in the olive oil gently.
  • Allow the salsa verde to stand for at least 30 minutes before using.
Meyer Lemon Salsa Verde
Print Recipe
Salsa verde means, literally, "green sauce," and it's essentially an uncooked type of sauce rich in herbs and big on flavor. There are many variations of it from many diverse cuisines, from the German Grüne Soße to Argentinian chimichurri. This version uses the delicious and uniquely fragrant flavors of Meyer lemons enhanced with shallots and piquant capers. It's a delectable way to add taste to scrambled eggs, grilled breads, roast chicken, fish, or beef, or even sandwiches. Make a batch and see how quickly you'll need to make another.
Meyer Lemon Salsa Verde
Print Recipe
Salsa verde means, literally, "green sauce," and it's essentially an uncooked type of sauce rich in herbs and big on flavor. There are many variations of it from many diverse cuisines, from the German Grüne Soße to Argentinian chimichurri. This version uses the delicious and uniquely fragrant flavors of Meyer lemons enhanced with shallots and piquant capers. It's a delectable way to add taste to scrambled eggs, grilled breads, roast chicken, fish, or beef, or even sandwiches. Make a batch and see how quickly you'll need to make another.
Ingredients
Servings:
Instructions
  1. Add the shallots, vinegar, and salt to a bowl. Let the shallots soak for about 10 to 15 minutes.
  2. Slice the Meyer lemon as thin as you can, and remove the seeds. Cut the slices into quarters.
  3. Add the lemon slices, chopped parsley, and capers to the bowl with the shallots.
  4. Stir in the olive oil gently.
  5. Allow the salsa verde to stand for at least 30 minutes before using.
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