SC -"wash them in time of year",was:Strawberry Quest

[Robin Carroll-Mann]

I just got this off the Dr Weil health site.  It probably isn't the right 
kind of lemon to be period, but for our members in California, you might like 
the recipe.
Phillipa Seton

Meyer lemons are sweet, thin-skinned, and famous for their ethereal perfume. 
Although common in California backyards, they are just beginning to be 
commercialized. Ask your friends or relatives in California to send you some. 
This simple relish is good with most fish and shellfish. Unfortunately, it 
cannot be made with ordinary lemons. It is best made fresh and served within 
a few hours. 


INGREDIENTS
Makes about 1 cup. 
1 large shallot, diced fine
1 tablespoon white wine vinegar or lemon juice
Salt
1 large Meyer lemon
1/2 cup extra-virgin olive oil
2 tablespoons chopped parsley
1 tablespoon chopped chervil or chives
Pepper



DIRECTIONS
Put the diced shallot in a small bowl. 
Add the vinegar and a pinch of salt. Macerate for 10 or 15 minutes. 
Cut the lemon into 8 wedges. Remove the seeds and central core from each 
piece,  then cut each wedge in half lengthwise. 
Slice the wedges crosswise into thin slivers. You will have about 1/2 cup. 
Combine the slivered lemon and shallot and add a little more salt. 
Stir in the olive oil, parsley, chervil, and some freshly milled pepper. 
Taste and adjust the seasoning.