Hands-on Time
30 Mins
Stand Time
30 Mins
Yield
Makes 1 1/3 cups (serving size: 2 tbsp.)
Photo: Ngoc Minh Ngo; Styling: Kelly All

How to Make It

Step 1

Combine shallot, vinegar, and salt in a medium bowl and let stand 10 minutes to soften and lightly pickle shallot. Meanwhile, thinly slice lemon with a handheld slicer, removing seeds; stack, cut in half, then cut into very small triangles.

Step 2

Stir lemon, parsley, and capers into bowl with shallot mixture. Add oil and stir to combine. Let stand 30 minutes.

Step 3

Make ahead: Up to 5 days, chilled airtight (color will fade).

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