Preserved Lemon Gremolata
Brighten up any dish, marinade, or dressing with preserved lemons, parsley, olive oil, garlic, and spices in a zesty, delicious way!
- Prep Time: 10
- Total Time: 10
- Category: dip, marinade, dressing, vinaigrette
- Method: no cook
- Cuisine: dip, marinade, dressing, vinaigrette
Ingredients
- 1 bunch flatleaf parsley, finely chopped (~1 cup chopped)
- 1/4 cup preserved lemons finely chopped (flesh and rind or just rind)
- 1/2 cup olive oil
- 1 tablespoon minced garlic
- 1 teaspoon sea salt (not kosher or table)
- 1 tablespoon fresh lemon juice
- 1 1/4 teaspoon crushed red pepper flakes
Instructions
- Place the parsley, chopped preserved lemons, garlic, red pepper flakes, salt, and lemon juice into a bowl. Gently mix to combine.
- While stirring with a spoon, drizzle in the olive oil. Taste and adjust seasonings as desired. *Note: this is a thicker gremolata. If a thinner consistency is desired, add more olive oil.
- Add to your favorite salad, seafood, grilled chicken, or beef dish. Store leftovers in a sealed container in the fridge for up to 1 week.