Gremolata is one of those things where the whole is definitely greater than the sum of its parts. Sprinkled over any number of dishes, it will make every mouthful pop with its bright, fresh flavors.
Ingredients
1 small bunch parsley, washed and dried (enough to make 1 cup loosely-packed)
1 clove garlic
2 large lemons (enough to make 2 tablespoons of zest)
Kosher salt, to taste
Instructions
Remove the leaves from 1 small bunch of parsley — enough to make 1 cup when very loosely packed. Chop the parsley with a chef's knife until it is nearly finely chopped. It should be less than 1/2 cup.
Depiction of the instructions in Instructions step 1
Using a Microplane or fine-toothed grater, grate 1 clove garlic clove over the parsley.
Depiction of the instructions in Instructions step 2
Using the same grater (don't bother to wash it), grate the zest from 2 large lemons (about 2 tablespoons) on top of the garlic. Continue to chop the parsley, mixing in the garlic and lemon as you go, until the parsley is chopped very fine. Season with kosher salt, to taste.
Depiction of the instructions in Instructions step 3
