If I had to pick my favorite cookbook I would choose Suzanne Goin’s Sunday Suppers at Lucques. It is what I like to call a NO FAIL cookbook.
Goin’s cooking is technique driven yet relaxed. It is sophisticated enough to serve in a restaurant yet simple enough to make at home. She loves chile de arbol and meyer lemons. I do too.
This recipe for Meyer Lemon and Green Olive Salsa is typical Goin – bright acidity balanced by faintly nutty olives and vegetal parsley. In short, it tastes like the garden.
This salsa leans more to the Italian Salsa Verde variety rather than the spicy tomato or tomatillo based salsas that are so readily available in Southern California. In the cookbook, Goin suggests serving it with grilled halibut atop a fennel and arugula salad. I agree, but being an Angeleno I couldn’t resist wrapping the whole concoction in a warm tortilla to make a Mediterranean inspired fish taco.
meyer lemon and green olive salsa
(makes roughly 1 1/2 cups)
2 Tbl shallots, diced fine
1 Tbl + 1 tsp champagne vinegar
2 meyer lemons
3/4 cup green olives, pitted and chopped (i used lucques olives)
1 Tbl honey
2 Tbl parsley, roughly chopped
1/4 c extra virgin olive oil
salt and freshly ground pepper to taste
* 1 serrano pepper, diced fine (optional)
Place shallot, champagne vinegar and a pinch of salt in a bowl and let stand while you prepare remaining ingredients. (This will acidulate the shallots and takes off the edge.)
Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end and cut them vertically into 1/8 inch slices. Stack the slices and cut them lengthwise into 1/8 inch matchsticks. Line up the matchsticks and cut them into 1/8 inch cubes.
Add the diced lemon to the shallot. Add the olives, honey, parsley, serrano (if using) and a large pinch of salt and pepper. Stir in olive oil and taste for seasoning.