Skip to Main Content
Lemon Gremolata
By This content is no longer available.
This zesty, classic Italian sauce combines salty preserved lemons, honey and lots of fresh parsley. Culinary Pro Amanda Haas recommends using it to top grilled steak, roasted sweet potatoes or beef tenderloin.
Prep Time
10 Min
Cook Time
1 Min
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Teaspoon | honey |
| 2 Tablespoon | white wine vinegar |
| 1/4 Cup | finely chopped shallot |
| 1/4 Cup | finely chopped fresh parsley |
| 1/2 Cup | finely chopped roasted, salted almonds |
| 2 Tablespoon | minced preserved lemon |
| 1 Teaspoon | lemon juice |
| As Needed | kosher salt |
| 1/2 Cup | extra-virgin olive oil |
| As Needed | freshly ground black pepper |
Steps
1
In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes.
2
Add the parsley, almonds, lemon, lemon juice and oil, stir to combine. Season with salt and pepper. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
My Notes
In order to add notes for this recipe, you must log in or create an account.