Meyer LemonGreen Olive Salsa

1. 1

   Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.

2. 2

   Slice the stem and blossom ends from the Meyer lemons.

3. 3

   Stand the lemons on one end, and cut them vertically into 1/8-inch slices.

4. 4

   Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks.

5. 5

   Line up the matchsticks, and cut them into 1/8-inch cubes.

6. 6

   Add the diced lemon to the shallot.

7. 7

   Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil.

8. 8

   Taste for balance and seasoning.

No additional tips available.