Use this fennel-orange gremolata to bring a bright, zesty bite to all kinds of foods.
Print This Recipe Total time Yield ½ cupSource Chef Steven SatterfieldPublished
The gremolata can be refrigerated for up to 3 hours.
- ¼ cup finely chopped fresh fennel fronds
- ¼ cup finely chopped fresh parsley leaves
- 1 tablespoon finely grated fresh orange zest
- 1 tablespoon extra-virgin olive oil
- sea salt (to taste)
Mix fennel, parsley, and orange zest in a small bowl. Stir in olive oil and season to taste with salt.