Bright, fragrant, and full of character, this Meyer lemon relish strikes the perfect balance between sweet, tart, and savory. The natural floral notes of the lemons pair beautifully with the gentle richness of shallots, the fruitiness of wine, and the caramel-like sweetness of chopped dates. A final flourish of fresh mint ties it all together with a burst of freshness. Versatile and vibrant, this relish is a natural companion to roasted meats and grilled fish, but it also adds a lively accent to simple dishes like roasted vegetables or warm grains. Use it as a finishing touch when you want to bring a little Mediterranean sunshine to your table.
INGREDIENTS:
3 Meyer lemons
1 tablespoon olive oil
1/2 cup shallots, sliced
2/3 cup white fruity, floral wine (i.e., Riesling or viognier)
1 tablespoon plus 1 teaspoon sugar
2/3 cup dried dates, chopped
Salt and freshly ground black pepper
1/3 cup mint leaves, chopped
METHOD:
Cut the pithy ends off the lemons so that you can see the flesh. Slice thinly into 1/8-inch rounds, removing seeds as you go. Slice the rounds into quarters so that all pieces are about 1/2-inch. Set aside.
In a skillet, heat the olive oil over medium heat, and then add the shallots. Cook the shallots and until very soft, about 6 minutes. Add wine and simmer until liquid is reduced by one-third. Add sliced lemons, sugar and dates, and simmer until liquid is almost completely evaporated. Remove from heat. Season to taste with salt and pepper and stir in all the mint. Serve immediately.
YIELD: 1 1/2 cups
