City Palate


THE ENTERTAINING ISSUE - November December Issue 2018

Gremolata
Gremolata

July Aug 2018

From Julie Van Rosendaal

During the summer, a quick gremolata should be in heavy rotation; all you need is lemon, garlic, parsley and olive oil, and a means to mash it all together. The stuff is brilliant to have a jar of in the fridge, and once you get hooked on it, you’ll find plenty of uses for it – drizzled on anything from steak to fish, brushed on corn on the cob, tossed with potato salad, even mopped up with bread. Feel free to add other fresh herbs along with the parsley to change the flavour profile.

finely grated zest of 1 lemon

2-3 garlic cloves, crushed

1-2 handfuls of flat-leaf parsley, roughly or finely chopped

a glug or two of good olive oil

Stir, whiz (in the bowl of a food processor) or mash everything together with a mortar and pestle, adding enough olive oil to create a loose sauce; store in a jar in the fridge for up to a week. (The gremolata will improve in flavour after a day or two.)


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