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Gremolata PDF Print E-mail

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Adapted from Jewish Slow Cooker by Laura Frankel

Gremolata can be made 1 day ahead of serving and stored, covered, in the refrigerator.

Ingredients:

1/2 cup chopped fresh flat-leaf parsley
2 garlic cloves, finely minced
Finely grated zest and juice of 1 lemon (see Note)
Finely grated zest and juice of 1 orange (see Note)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions:

Combine the parsley, garlic, lemon and orange zests and juices, and olive oil in a small bowl.  Stir to combine.  Season to taste with salt and pepper. 

Serve or store.

Note:

First grate the zest with a Microplane, then cut the fruit in half and squeeze the juice.
Yield about 1 cup.
Parve

 
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