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

Nutritional Information

Calories 59
Fat 1.9 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.2 g
Protein 3.8 g
Carbohydrate 7.2 g
Fiber 1.3 g
Cholesterol 1.7 mg
Iron 1 mg
Sodium 174 mg
Calcium 73 mg

Ingredients

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

Preparation

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.

Note:

Liza Schoenfein,

December 2010