Grilled Lemon And Herb Relish

1. 1

   If you are not using organic lemons, wash lemons thoroughly. Slice lemons crosswise, in 1/4 inch slices, removing seeds as you go. Wash scallions and cut to separate whites from greens, reserving the greens to use with your herbs.

2. 2

   Heat a grill pan over medium high heat, brush lightly with olive oil, and lay lemon slices and scallion whites in a single layer. Continue at medium-high heat, turning when pieces are deeply browned and charred (scallions will not be as dark as lemons). Cook on the other side, remove from pan, and allow to cool.

3. 3

   Wash and chop herbs (the 1 1/2 cups should chop down to about half the volume, or 3/4 C).

4. 4

   Once lemons and scallions are cool, slice scallions and chop lemons somewhat finely (you want to bite into small pieces, so they should not be very finely minced).

5. 5

   Combine lemons, scallions, herbs, olive oil, and salt to taste. Serve at room temperature or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.