Gremolata is one of those toppings that enhances nearly anything it touches. The standard combination is parsley, lemon, and garlic, but in this walnut-based rendition, a dash of smoked salt adds a seasonal depth to play off the earthy nut. It's a great topping for roasted vegetables, grilled chicken, or salmon. Stir it into hot noodles to create an elegant pasta or pile it on toasted bread for a simple snack.
Ingredients (4-6 servings)
1 cup finely chopped toasted walnuts
1 cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh thyme
2 Tbsp vomFASS Lemon Extra Virgin Olive Oil
2 tsp grated lemon zest plus 1 Tbsp fresh juice (from 1 lemon)
1 medium garlic clove, chopped (about 1 tsp)
½ tsp vomFASS Smoked Salt
½ tsp black pepper
Stir together all ingredients in a medium bowl until well combined.
*Pictured here with Orange Maple Glazed Carrots
24 ounces cleaned (washed and trimmed baby carrots)
1½ cups water
½ cup maple syrup
¾ tsp kosher salt
1 Tbsp vomFASS Orange Extra Virgin Olive Oil
Directions: Place the baby carrots in a 10 inch sauté pan. Add the water, maple syrup, salt and vomFASS Orange Extra Virgin Olive Oil.
Place the pan over high heat and bring to a boil, stirring occasionally with a rubber (silicone) spatula to dissolve the sugar.
Reduce the heat to medium and continue to simmer until the carrots are fork tender, about 12 minutes.
Remove carrots and allow them to cool for 5 minutes before serving.
Continue to stir the liquid until it has thickened to a syrup.
Gently toss the carrots to coat them in the thickened syrup. Spoon them on a platter and sprinkle with half of the gremolata.
Serve the remaining gremolata on the side.
Perfect Pairing: A bright orange wine, like Domo Arigato or Skins
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