Lemon Caper Relish
Instructions:
- 1/2 cup lemon juice, or the juice from 3 lemons
- 1 tsp. Dijon mustard
- 1/4 tsp. white pepper
- 2 cups olive oil
- 3 lemons, peeled, seeded, segmented
- 1/4 cup capers, drained
- 1 shallot, fi nely diced
- 1 tbsp. chervil, picked from the stalk
- 2 cups fl at-leaf parsley, sliced
- salt to taste
- In a small bowl, combine the lemon juice, mustard, and pepper then slowly whisk in the olive oil until the mixture is lightly emulsified and coats the back of a spoon.
- Fold in the rest of the ingredients.