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Broccolini with Anchovy Gremolata

Photo: José Picayo; Styling: Jocelyne Beaudoin
Yield 8 servings
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.


  • 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

Nutrition 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

How to Make It

  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.