Gremolata: Summer’s Garnish

Gremolata ingredients

It is not difficult to find bunches of fresh flat leaf parsley the market these days. However, it seems most recipes call for a tablespoon or two leaving the rest of bunch to wilt in the frig.

Italian Gremolata is a perfect and very easy way to use up parsley whether from that leftover market bunch or a summer abundance from your garden.

Made very simply of parsley, garlic, and lemon zest, Gremolata is traditionally used as a garnish on Osso Bucco (slow cooked veal shanks). The brightness of the garnish is perfect for such rich meat dishes. But, it should not end there. It adds a welcome freshness to buttery fish. It brings layers of flavor to cooked (especially roasted or grilled) vegetables from asparagus to potatoes.

Like most herb concoctions, Gremolata can be made with a variety of herbs and additions. I have a favorite Creamy Cauliflower Soup with Almond Gremolata; I simply add toasted almonds to the foundational ingredients.

Think about using the seasonal garnish wherever you want a pop of bright, fresh flavor, like a garnish on soup; a topping for any rich meat; a flavor pop on vegetables; or a layer of freshness on eggs (benedict, scrambled, or an omelette).

Author: Cary Kelly

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Gremolata

Prep time: 15 MinTotal time: 15 Min

A combination of parsley, lemon zest, and garlic adds a bright finish any number of dishes. It is traditionally known as a garnish for osso bucco, but I love to use it on fish and on spring vegetables, like light steamed, still crunchy asparagus.

Ingredients

• 1 small bunch of fresh Italian (flat leaf) parsley (about two cups lightly packed)
• Zest of two lemons (choose unwaxed, if possible)
• 1 garlic clove, very finely minced
• 1 Tsp of flake salt like Maldon (or 3/4 Tsp of Diamond kosher salt)

Instructions

1. Wash and dry the parsley by patting in with cloth or paper towels.
2. Finely mince the parsley with a sharp knife (you want it to be quite fine, but not mush). Stop chopping just before you think it's done.
3. Finely mince the garlic. Using a microplane is great for this step, but a sharp knife will do the trick.
4. Zest both lemons
5. Add the minced garlic and lemon zest to the pile of chopped parsley. Give it 3 or 4 more chops with your sharp knife to combine.
6. Add in your salt and mix with your fingers.
7. Use within an hour of making. NOTE: this can be stored in the refrigerator in an airtight jar for up to two hours, but it will turn dark and mushy after that. Best made just before using.

Notes

Other delicious combinations (use the same method)

Tarragon, Shallot and Lemon Zest

Mint, Shallot, and Orange Zest

Cilantro, Garlic, and Lime Zest

You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.

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