The Gremolata recipe features bright and light flavors. This is a real treat to make at the height of the farmer’s market season using the freshest flat-leafed parsley, garlic, and lemon zest. This will become a staple while cooking and garnishing your dish.
What is Gremolata
Gremolata is referred to as an Italian condiment using only three ingredients and can brighten a dish with freshness as a garnish or accompaniment. Gremolata can be used for fish, and vegetables and also mixed to create a delightful flavorful dressing for salads.
How to Make Gremolata
How to Use Gremolata
Gremolata or also known as Gremolada is best used when freshly made. It brightens up grilled chicken breasts and air-fried cod. Cooked vegetables, like roasted asparagus and steamed cauliflower, have an enhanced flavor with this Italian condiment sprinkled on top. The original inspiration to create the gremolata came from the need to add to a lemon vinaigrette dressing used on a beautiful shaved asparagus salad.
Gremolata Variations to Try
Tips and Notes
- Chefs Knife
- Cutting Board
- 1 bunch flat-leaf parsley large bunch (1 1/4 – 1/2 cup loosely packed)
- 1 clove garlic fresh
- 2 whole lemons zest from both lemons, about 1 Tablespoon
- pinch flaky salt
- Wash the parsley and lemons well. Towel dry the lemons to reduce any excess water.Spin dry the parsley or lay on towel and pat dry.
- Remove the thick stalks from the flat-leaf parsley and use the leaves and wispy stems and finely mince with sharp knife into a bowl.
- Microplane, grate, press or mince finely the garlic. The goal is to have the raw garlic very fine and similar to a paste.
- Using the microplane, zest the lemon peel on both washed lemons. The yield for the zest will be about one tablespoon.
- Mix all ingredients in a bowl and sprinkle with flaky salt.
- Use immediately or store for up to two days in refrigerator in a tightly sealed container.