© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Hollis
Servings: 1 ½ cups
Good for broiled or grilled chicken and fish.
2 large lemons, scrubbed
⅔ cup extra-virgin olive oil, divided
¼ cup finely chopped shallots or green onions, white part only
1 tablespoon granulated sugar, or to taste
2 teaspoons kosher or sea salt, or to taste
freshly ground pepper
¼ cup fresh lemon juice, or to taste
Preheat oven to 400°F . Cut the lemons in half and pick out the seeds. Lightly coat the lemons with a tablespoon of the oil. Place the lemons cut side down in a baking dish and roast uncovered for 25 minutes. Remove, cool and cut the lemons into ¼ inch dice.
In a bowl, combine the diced lemons, the remaining olive oil, shallots, sugar and salt, and stir gently. Cover and set aside for at least 3 hours so the flavors can marry and mellow.
Initially, the lemons may seem a little harsh or bitter, but as they sit the flavor changes markedly. Taste it a couple of times throughout the rest period and you'll see. Adjust the seasonings with additional salt, the pepper and lemon juice, a little at a time according to taste. Store covered in the refrigerator for up to a week.