Meyer Lemon Salsa Verde
Sustenance
16 - 06 - 23
No one quite loves the Meyer lemon more than Alice Waters. This recipe is a take on her fragrant Salsa Verde, created by Chez Panisse chef Spencer Huey.
Lemons become abundant this time of year, and for good reason. Our version of this recipe highlights the Meyer lemon for its whopping source of vitamin C, an antioxidant that reduces inflammation, boosts the immune system, and stimulates collagen production within the skin... and eating for your skin's benefit is a notion we can get behind. Combine that with the powerful little mediterranean caper berry, and you've got a concoction that reduces inflammation and prevents cell damage. This quick-to-make, knockout salsa promotes vibrant health and maximum flavour.
So when your next sandwich, roast chook, or baked veggies are feeling bland or boring, bathe them in this zesty brew and get your meal singing.
Ingredients
Handful of fresh parsley
Small handful of capers, chopped
1 clove of garlic, finely grated
2 anchovies (if you wish)
Meyer lemon, four slices of skin pith (a little fruit is fine too), cut into fine cubes
Pinch of salt
Freshly cracked black pepper
Olive oil, enough to cover ingredients
INGREDIENTS
Handful of fresh parsley Small handful of capers, chopped 1 clove of garlic, finely grated 2 anchovies (if you wish) Meyer lemon, four slices of skin pith (a little fruit is fine too), cut into fine cubes Pinch of salt Freshly cracked black pepper Olive oil, enough to cover ingredients
METHOD
Stir to combine. Just before you serve, add a dash of red wine vinegar, this brightens the overall flavour — adding too early will reduce the brightness of the salsa
