Gremolata seems to be a fancy word for a mishmash of unfancy kitchen staples (traditionally – parsley, lemon, and garlic). When these ingredients come together, they serve as a topping to make any meal infinitely better and brighter tasting.
But since I’m an untraditional girl, my gremolata also includes grated fresh horseradish and cilantro. Clearly, the world is your oyster when it comes herb choice, but do yourself a favor and don’t skimp on the horseradish.
To get those light-as-air horseradish shavings, you’ll want to use a Microplane zester. If you don’t already have one (and I didn’t until like 3 weeks ago), I’ve realized it’s one of the most useful, multi-purpose and cheap kitchen tools in existence. Brb while I throw out that garlic press that I can never get clean enough.
So long story short, I haven’t found a dish that can’t be improved by this magic horseradish gremolata. It’s made traditional red wine braised short ribs seem light and fresh, added extra oomph to simple pan seared salmon, and made even the most boring roasted veggies seem exciting.
Top any meat or veggie with this herby, zesty mixture for an instant flavor boost.
- 1/2 cup parsley, finely chopped
- 1/2 cup cilantro, finely chopped
- 1-2 garlic cloves, grated
- 2 tbsp fresh horseradish, peeled and grated I found fresh horseradish (looks like a big root) in the veggie aisle at my normal grocery store
- 1 lemon, zested
- salt and pepper to taste
In a small bowl, combine all ingredients. Season with salt and pepper to taste.
Using a Microplane zester will make this recipe infinitely easier and quicker. Grate the horseradish first, garlic second, and lemon last. This way, the horseradish won't get wet and clumpy from garlic juice, and the lemon will help to clean out that omnipresent garlic smell from both the zester and your hands.