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This addictive recipe by Gayle Pirie and John Clark of San Francisco's Foreign Cinema is integral to their Scrambled Eggs with Meyer Lemon Salsa Verde. But it makes enough that you'll have some left over for grilled bread, steaks, or sardines; roast chicken or vegetables; or sandwiches.

Gayle Pirie and John Clark
This Story Originally Appeared On sunset.com

Gallery

Credit: Ngoc Minh Ngo; Styling: Kelly All

Recipe Summary

hands-on:
30 mins
stand:
30 mins
total:
1 hr
Yield:
Makes 1 1/3 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Source

Foreign Cinema, San Francisco

Nutrition Facts

196 calories; calories from fat 97%; protein 0.2g; fat 22g; saturated fat 3.2g; carbohydrates 1g; fiber 0.3g; sodium 281mg; cholesterol 0mg.
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