- Whole lemons (Meyer lemons are especially lovely this way, but common Eureka lemons will work, too)
- Extra-virgin olive oil
- Garlic cloves
- Aleppo pepper flakes
- Sea salt
Marinated Lemons
Are you ready for a citrus revelation? We’ve got one for you in the form of olive oil-marinated lemons. At the restaurant, Zarah marinates organic Santa Teresa lemons (similar to Meyer lemons in flavor, but with a Eureka-like peel) from Murray Family Farms in olive oil, garlic and Aleppo pepper before draping them over wild Pacific halibut and Weiser Family Farms potatoes in tahini sauce.
They’d be equally wonderful chopped and tossed in grain salads, twirled with pasta (showered with black pepper, parsley or oregano, and ricotta salata or parm), or on roasted vegetable sandwiches with hummus. The no-recipe recipe is below!
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Instructions
Slice whole lemons into 1/8″ rounds and pack lightly in a glass storage jar.
Warm extra-virgin olive oil over medium heat and throw in a handful of garlic cloves (smashed with the side of a knife, peels removed) and Aleppo pepper flakes; let sizzle until garlic cloves begin to soften (but not brown).
Pour warm olive oil mixture over lemons and let sit at room temperature overnight. Store in the refrigerator for up to 1 month.
