Broccolini with Anchovy Gremolata

Photo: José Picayo; Styling: Jocelyne Beaudoin

A gremolata is a quickly made condiment used to finish savory dishes with bright citrus-herb flavors. Usually a combination of minced parsley, lemon zest, and garlic, ours also includes anchovy, but don't be scared—it doesn't come across as fishy. All you'll taste is a hit of salty goodness. If including this dish in a vegetarian meal, simply omit the anchovies.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.8g
  • Carbohydrate: 7.2g
  • Fiber: 1.3g
  • Cholesterol: 1.7mg
  • Iron: 1mg
  • Sodium: 174mg
  • Calcium: 73mg


  • 1/3 cup chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons grated lemon rind
  • 4 canned anchovy fillets, rinsed, drained, and finely chopped
  • 4 garlic cloves, minced
  • 5 quarts water
  • 1 1/2 pounds Broccolini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. 1. Combine parsley, lemon rind, anchovies, and garlic in a small bowl; toss well to combine.
  2. 2. Bring 5 quarts water to a boil. Add half of Broccolini to boiling water; cook 4 minutes or until crisp-tender. Remove Broccolini from boiling water with a slotted spoon. Repeat procedure with remaining Broccolini. Place Broccolini in a large bowl. Add lemon juice, oil, salt, and pepper; toss well to combine. Divide Broccolini mixture evenly among 8 plates; top each serving with about 1 tablespoon gremolata.
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