Chef Nathan Hyam's Fresh Lemon Salsa
For when a squeeze of lemon just isn’t enough, Capers chef Nathan Hyam suggests this easy salsa.
2 fresh lemons
2 shallots, finely chopped
2 tbsp. parsley, finely chopped
salt and white pepper to taste
Zest the lemons and mince the zest.
For an honest salsa texture, start by making what French chefs call ‘supremes.’
With a sharp knife, slice off each end of the lemon down to the flesh.
Sit the lemon on a cutting board and carefully slice down and around the sides to remove the pith and peel.
Pick up the lemon and slice on both sides of each segment inside the membranes to release the clean skinless ‘supreme.’
Gently chop or dice each supreme to your desired texture.
Combine the zest, lemon pieces and other ingredients.
Store, covered, up to 8 hours.
