Here’s a bright, zingy relish that makes the perfect topping for grilled fish, chicken, or pan-seared scallops. It’s also delicious tossed with boiled shrimp, spooned over steamed broccoli, or stirred into pasta. A very sharp knife is essential for clean cuts and the best texture.
INGREDIENTS:
1 large shallot, finely diced
1 tablespoon rice vinegar or lemon juice
1 pinch of salt, plus more to season to taste
1 Meyer lemon, washed (thin-skinned is best)
1/4 cup flat leaf parsley, chopped fine
1/4- 1/2 cup mint leaves, chopped fine (use the full 1/2 cup for a mintier flavor)
Pepper to taste
1/2 cup mild extra virgin olive oil (avoid peppery olive oils such as Tuscan)
METHOD:
Place the shallot in a non-reactive bowl with vinegar or lemon juice and a pinch of salt. Let macerate for at least 10 minutes.
With a very sharp knife, trim the ends from the lemon and quarter it lengthwise. Remove the core and seeds, then slice the quarters lengthwise into thirds. Cut across into the thinnest slices possible. Add the lemon and its juices to the shallot mixture.
Season with pepper and a pinch of salt, then stir in the parsley and mint.
Drizzle in olive oil, tossing to coat until the mixture is moist but not soupy. Taste and adjust with more oil, salt, pepper, or vinegar as needed. The flavor should be bright and herb-forward.
Use immediately or refrigerate for up to a few hours. Bring to room temperature before serving. For best flavor and texture, enjoy within one day.
CHEF’S NOTES AND VARIATIONS
- Add a little rosemary for chicken or meaty fish like swordfish or tuna.
- Stir in a tablespoon of minced capers for extra tang.
- Chopped oil-cured black olives pair well with lamb or swordfish.
- A pinch of chili flakes adds subtle heat.
- For texture, fold in chopped toasted pine nuts or pistachios.
YIELD: 4 servings
