Gremolata is an Italian version of persillade, with a lemon twist. It's simply a combination of parsley, garlic, and lemon zest. If you haven't tried gremolata yet, it may sound too simple to be extraordinary. But that's the theme at Return to the Table — delicious, nutritious, gourmet meals aren't complicated.
Serve this garnish as a multi-purpose condiment with meats, fish, potatoes, and vegetables. I'll put it on bruschetta and in soups and salads too. You can use it on just about anything. Since garlic, lemons, and parsley don’t perish quickly, you can keep these staples on hand to make persillade and gremolata whenever you want a refreshing condiment.
To make gremolata, finely mince fresh parsley and garlic, then add lemon zest.
You can also experiment by adding different herbs or a touch of olive oil to create variations — why not? It's just dinner.
While it's simple to make, here's a tip to speed things up when you're short on time. A chef will tell you to handle your herbs with care and use a knife to mince them, but when you’re in a hurry, use a mini food processor. In a few pulses, your herbs and garlic will be minced.
You may also like persillade — the French version of gremolata
