Fennel-Orange Gremolata


Use this fennel-orange gremolata to bring a bright, zesty bite to all kinds of foods.

Fennel-Orange Gremolata

Print This Recipe Total time Yield ½ cupSource Chef Steven SatterfieldPublished

The gremolata can be refrigerated for up to 3 hours.

Fennel-Orange Gremolata


  • 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.