PKD Recipes

Ingredients
Makes ¼ – ½ C
1 large Meyer lemon
1 shallot, finely diced
¼ tsp Himalayan salt
Freshly ground pepper
2 Tbsp olive oil
2 Tbsp fresh cilantro

Preparation
Remove the zest, juice the lemon and put both in a small bowl with the shallot, add ¼ tsp Himalayan salt. Let stand for several minutes, then slowly whisk in the oil and add cilantro. Season with a little freshly ground pepper. Taste and add more oil if needed. Meyer lemons are generally sweeter and less acidic than other lemons so 2 tablespoons might just be enough.