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Meyer Lemon-Green Olive Salsa

This recipe adapted from Suzanne Goin's "Sunday Suppers At Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005)

  • Yield: Serves 6


  • 2 tablespoons finely chopped shallots
  • 1 tablespoon plus 1 teaspoon champagne vinegar
  • 2 Meyer lemons, ends trimmed
  • 1 teaspoon honey
  • 3/4 cup pitted Lucques olives, chopped
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. In a small bowl, combine shallots, champagne vinegar, and salt; let stand 5 minutes.

  2. On a work surface, stand lemons on cut end. Slice vertically into 1/8-inch-thick slices. Stack slices, and cut lengthwise into 1/8-inch-thick matchsticks. Line up matchsticks, and cut into 1/8-inch cubes.

  3. Add lemon to shallots; stir in honey, olives, parsley, and olive oil. Season with salt and pepper.

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