|Gremolata with Meyer Lemon and Capers|
Everything but the capers came from my back yard. This is the way I love to cook (well, alright ... chop): go outside, pick a lemon, pull a head of garlic, grab some parsley ... put it together and you have a bursting-with-flavors condiment that can be sprinkled on grilled salmon, a slow-cooker stew, roasted vegetables.
Please don't skip making this because you don't have a Meyer lemon tree, or parsley, or garlic growing in your garden.
Please. Make it anyway. It's so good.
Gremolata is a an Italian condiment traditionally made with garlic, lemon zest, and parsley. The capers are my addition to a fairly standard recipe. Leave them out if you wish.
Garden Fresh Gremolata with Capers
- Flat leaf parsley
- 1 Meyer lemon, or regular lemon if you prefer
- several cloves garlic, fresh if possible
- 2 teaspoons capers, drained
- sea salt to taste, optional
Coarsely chop enough parsley to measure 1-2 tablespoons.
Zest the lemon and chop to measure about 2 teaspoons
Peel and coarsely chop a few cloves garlic to measure 1 tablespoon (less if you find fresh garlic overpowering).
Finely chop the capers. Set aside.
Put the prepared parsley, garlic and lemon zest together on a cutting board and chop together until finely minced. Don't mince so much that the ingredients become wet; you want this to be on the dry side.
Add the capers and mix well. Adjust with sea salt if desired.
Keep leftover gremolata in a plastic wrap-covered dish in the fridge. Use it within a few days so it doesn't get sad. :-(
Copyright 2005-2012, Christine Cooks. All rights reserved