INGREDIENTS:
1 Meyer lemon, zested with a Microplane or multi-channel zester*
¼ cup flat leaf parsley
½ cup mint leaves
2 heaping tablespoon capers, rinse and dried
1 small shallot, about ½ oz. or- 1 tablespoon finely minced
Salt and fresh ground pepper to taste
Juice of ½ a lemon- 1 ½ to 2 tablespoon
3 tablespoons or as needed, of good quality extra virgin olive oil
METHOD:
With a sharp knife, mince the lemon zest.
Bunch all the green herbs and mince these into the zest.
Dry the capers and place them on the herbs with the shallot, and mince them. Placing them on top helps keep them from rolling away.
Make sure all of the above are uniformly minced, then transfer to a medium sized non-reactive bowl.
Give a good grind of fresh pepper and a decent pinch of salt to the bowl. Add the lemon juice and stir to spread through.
Drizzle 2 tablespoon of the oil over the above and stir really well.
Taste for salt and pepper. Adjust if needed.
Add more oil until you form a slightly runny paste that resembles a vinaigrette. Use this for the Fennel Radish Salad.
Chef’s Notes and Tips: Use this on grilled meat or fish, as a sandwich smear, or in flat tasting soup that needs a little help. Add to cooked grains to liven them up or use as an emergency pasta sauce with shrimp.
Yield: Around ½ cup
Source: Chef Andrew E Cohen
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