Lemon Salsa

Lemons have been a love of mine ever since we bonded over the 1977 Miss America Pageant. It was late summer and my ten-year-old self was contentedly watching the show in my family's screened-in porch (rooting for Miss Minnesota who actually WON that year and had a hairstyle I would attempt to emulate for years to come). 

During a commercial break, I dashed into our kitchen to look for a snack. It was too early for my dad's nightly pan (more like a schooner) of popcorn, but he was in there washing dishes from dinner. I immediately sought out ice cream or chips (ha! no luck finding that with an older sister who could quickly and furtively seek and destroy any morsel of junk food that made it into our earth mother's house). So my dad squeezed a half a lemon into a mug, added some salt and pepper and gave me a carrot to dip. Skeptical, I said thanks like I was OK with this option and took it back to my cushion in the porch. 

By the time the contestants were gliding around in the evening-wear portion of the competition (you have to appreciate the commitment of these athletes), I was on my third carrot and my mouth felt like a dry sponge. I had discovered my new favorite flavor - salty lemon

Lemon Salsa

This salsa is salty lemon wonderful with punches of herb and onion. It's a riff on Nigella Lawsons' recipe. Goes well with chicken, fish, couscous, lentils, and probably carrots and the Miss America pageant.

Lemon Salsa

Makes about 1 cup

2 lemons
Dash red wine vinegar
2 tablespoons finely diced red onion
3 tablespoons chopped fresh herbs (basil, chives and parsley)
1/3 cup olive oil
1 heaping teaspoon flaked sea salt

1. Slice off pointed ends of lemon and set flat on a cutting board. Using a sharp knife, cut away the peel and pith. Cut into 1/4 inch chunks, place in a bowl and pick out seeds. Squeeze juice from peelings into bowl. Repeat with second lemon. Add red wine vinegar.

2. Toss in minced onions, herbs, olive oil and salt. Mix and let stand for an hour at room temperature before serving. 


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