Recipe: Suzanne Goin's Meyer Lemon Salsa

SUZANNE GOIN'S MEYER LEMON SALSA

2 to 3 large Meyer lemons
2 tablespoons finely diced shallots
1/3 cup extra-virgin olive oil
1 teaspoon minced savory (you can substitute fresh marjoram)
1 tablespoon sliced mint
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper (to taste)

Cut both ends off the lemons. Place the lemons cut side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and white cottony pith, working from top to bottom and rotating the fruit as you go. Then, one at a time, hold each lemon in your hand and carefully slice between the membranes and the fruit to release the segments in between. Discard the seeds and reserve the juice. You should have about 1/4 cup of segments and 1/4 cup of juice.

Place the lemon juice in a small bowl and add the shallots and 1/4 teaspoon salt. Let sit 5 minutes.

Slowly whisk in the olive oil. Stir in the lemon segments, savory, mint and parsley. Taste for balance and seasoning.

Source: Sunday Suppers at Lucques