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| 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
Ingredients:
- 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
Preparation:
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.
That's it!
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
I could actually make this with locally-grown products, except for the lemon, salt and capers. If the capers have been in my fridge for a bit, they're kinda local, right?
ReplyDeleteIt sounds wonderful.
I like the addition of capers. My toddler is on a caper kick right now... might have to add some to my gremolata next time!
ReplyDeleteGremolata is one of the best reasons to have parsley in your garden (actually, the parsley you grow yourself is a million times more flavorful than anything you buy in a market). I have lemon tree envy, as we cannot grow them here in the Northeast.
ReplyDeleteGremolata is one of the best reasons to have parsley in your garden (actually, the parsley you grow yourself is a million times more flavorful than anything you buy in a market). I have lemon tree envy, as we cannot grow them here in the Northeast.
ReplyDeleteI'm in herb mode right now - perfect timing. They're all in need of 'trimming'. This goes on the list for the salmon tomorrow....
ReplyDeleteI really want to taste a Meyer Lemon.... Do you think if you sent me a seed I could plant it and have it grow? Then in 5 years or so I could taste one... LOL
Mimi, Hmmm ... yep, I think if capers have been hanging around long enough they just may qualify for local.
ReplyDeleteHi FreshKitchen, Wow, a toddler who likes capers! That kid's got a good palate.
Lydia, I confess that my Meyer lemon tree is growing in our greenhouse. It's not nearly hot enough here to let it be outside.
Katie, Well I don't know what to say. I'd love to send you some ML seeds. As to whether or not they would actually germinate... :)
Mmm! Delicious! I love how all your ingredients are fresh and home-grown. Awesome!
ReplyDeleteThank you, Paz!
ReplyDelete