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.
Cooking Light DECEMBER 2010
1. Combine parsley, lemon rind, anchovies, and garlic in a small bowl; toss well to combine.
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.
Go to full version of