You Will Need:
Parsley, 2 Tbs.
Tarragon, 1 Tbs.
Red Onion, 2 Tbs.
Zest of 1 lemon
Lemon juice, 1/2 tsp.
Salt/Pepper, to taste
1. Remove stems from herbs and finely chop, along with the red onion.
2. Mix in the lemon juice and zest and season with salt and pepper.
3. Serve or store in an airtight container for up to two weeks in the fridge.
*This herbaceous gremolata goes great mixed into soups, stews, salads/dressings or even as a garnish for risotto dishes.
Recipe developed by Chef Danny Klein.