THE FINAL RECIPE FOR UNOFFICIAL LEMON WEEK IS A SIMPLE GREMOLATA, AND IT'LL TAKE YOU ALL OF TWO MINUTES TO MAKE.
Gremolata is traditionally sprinkled over braised Osso Bucco, but it's a beautiful, fresh accompaniment to many dishes.
A combination of parsley, lemon zest and garlic, it goes with any type of veal or chicken dish, with slow roasted lamb shanks, prawns, or mixed through couscous.
But my personal favorite is to toss it through fresh pasta with a little olive oil, salt and pepper - then top each serve with a grilled Atlantic Salmon fillet... it's absolute perfection!
Any guesses what we're having for dinner tonight?
This is so simple to make that it barely needs a recipe, but here goes.
STEP ONE: You'll need two small lemons, a big handful of continental parsley, and one to two cloves of garlic (depending on how much you like garlic).
STEP TWO: Peel the garlic, and grate as finely as possible.
STEP THREE: Zest (or grate) the lemons - again, you want it to be nice and fine.
STEP FOUR: Roughly chop the parsley, trying not to include too many thick stems.
STEP FIVE: Add the zest and garlic to your parsley, and chop it all together finely, until...
... it looks like this. Chopping them together helps the flavors meld together.
And that's it - it's ready to serve!
If you follow me on instagram, watch out tonight for my Simple Gremolata with pasta and salmon dish!
This is the last of my Unofficial Lemon Week recipes, and you can find all the other recipes below:
Salad Days: Three Lemon Dressings
Classic Lemon Butter
No-Bake Lemon Slice
Homemade Lemon Cordial
All the best for now,