Nathalie Dupree

January 1, 1970

Makes 1 cup

Peg Moore adapted this from an old Alice Water’s recipe, and finds it good with chicken, fish and shellfish.

The authors of Complete Charleston, just out in its fourth edition, Peg and Truman Moore love gardening as historic classical architecture and good food. They look around for unique plants while they are making notes on the architecture. It’s a wonderful guide to historic neighborhoods. Small wonder they espaliered their Meyer lemon tree against a warm north wall.



1 large shallot, diced finely
1 tablespoon white wine vinegar or lemon juice
Salt
1 large Meyer lemon
½ cup extra-virgin olive oil
2 tablespoons chopped parsley
1 tablespoon chopped chervil or chives
Pepper
Put diced shallot in small bowl. Add 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 ½ 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.