Wednesday, October 16, 2013

Meyer Lemon Salsa

Up until this point, I had never tasted a Meyer lemon. I had read about them repeatedly, how they were sweeter and less tangy than regular lemons, but hadn't even seen them in the store. Then, on a recent trip to Wegman's, I discovered bags of the fruits in their voluminous produce department and tossed one in the cart.

Now the question was: What to do with five Meyer lemons? 

The rind of Lemon One went into both an apple galette and a garnish for some Parisian gnocchi I made for dinner one night. Another piece of that rind went into the bag I used to sous vide some pork tenderloins, along with salt, pepper, and pinches of onion and garlic powder. The flesh of the lemon was squeezed into a glass of mighty tasty Meyer lemonade.

That left four Meyer lemons. I consulted this LA Times list, "100 Things to do with a Meyer lemon," which encouraged me to find Suzanne Goin's recipe for Meyer lemon salsa. I found an adapted version, which I adapted further. You know, because I can't ever follow a recipe to the letter...I have to make everything mine. 

Goin's salsa recipe, kind of a gremolata on steroids, calls for raw shallot, which is macerated in Champagne vinegar for a few minutes before adding the other ingredients. I felt the combination might be too sharp, so I cooked the shallot until just translucent. The combination of shallot, lemon, and a ton of parsley was delicious, and perfect with the subtly lemon-infused flavors of the fork-tender 135° pork tenderloin.

There are two lemons left. Any suggestions?

Meyer Lemon Salsa
Adapted from Sunday Suppers at Lucques by Suzanne Goin

2 tablespoons finely diced shallot
olive oil
2 large Meyer lemons
1/2 cup green olives pitted and chopped
4 tablespoons chopped flat-leaf parsley, chopped
1 1/2 teaspoons champagne vinegar
1 teaspoon agave syrup or honey
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Cook shallot in a tiny bit of olive oil until translucent. Remove from heat and allow to cool to room temperature.

Remove both ends from the lemon and cut the remaining part, including peel, into small dice. Put in a bowl with the olives, parsley, and cooled shallot.

Whisk together the vinegar, agave syrup, and olive oil. Toss with lemon mixture. Taste for seasoning and add salt and pepper.

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