Gremolata is an Italian chopped herb mix and, as exotic as it sounds, it takes just three ingredients to make: lemon zest, parsley, and garlic. It's full of flavor but has hardly any calories, and it's naturally fat- and salt-free.
You can mix up a batch and then use it as a delicious accompaniment to grilled meats and fish instead of butter - or oil-based sauces. Or toss it with pasta for an alternative to tomato sauce. It makes an especially tasty way to flavor mushrooms for a very healthy side dish.
Basic Gremolata
- 1 lemon
- 1/4 cup finely chopped fresh parsley
- 3 garlic cloves, minced
Use a vegetable peeler to remove the yellow zest from the lemon, being careful not to get any of the bitter white pith layer. Mince the peel and transfer it to a small bowl. Note: If you have a Microplane grater, you can use it instead to make the zest.
Add the parsley and garlic. Store for up to five days in the fridge. As an accompaniment to a protein, this makes enough for two servings. Multiply the ingredients as needed.
Mushrooms With Gremolata
- 2 tablespoons olive oil
- 1 pound mushrooms, such as a button or Cremini
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 batch gremolata
Warm oil in a large skillet over medium heat and add the mushrooms. Cook 5 to 6 minutes until mushrooms begin to brown and become tender. Add salt and pepper. Turn off the heat and add gremolata. Toss and serve.
Yield: 2 side-dish servings
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