Fays Mexican Gremolata Recipes
GREMOLATA
This would also be delicious sprinkled over roast meat, poultry and seafood.
Categories Garlic No-Cook Quick & Easy Lemon Parsley Bon Appétit
Yield Makes about 1/4 cup
Number Of Ingredients 3
Steps:
- Using vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to small bowl. Mix in parsley and garlic. (Can be made 6 hours ahead. Cover and refrigerate.)
CHEF JOHN'S GREMOLATA
This sharp, fresh, and very green Italian condiment is the perfect garnish to those rich, stick-to-your-ribs recipes that dominate fall and winter menus.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Stir parsley, olive oil, lemon zest, garlic, salt, and pepper together in a small bowl until well-combined.
Nutrition Facts : Calories 127.5 calories, Carbohydrate 1.8 g, Fat 13.6 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 5.1 mg, Sugar 0.2 g
FAY'S MEXICAN GREMOLATA
From www.ranchogordo.com. Serve this with anything-on everything! Great on French bread, crackers, mini-tostada shells, scrambled eggs, slathered on grilled chicken, etc.
Provided by COOKGIRl
Categories Mexican
Time 1h5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Chop the fresh cilantro coarsely.
- Place the cilantro along with the other ingredients in a non-reactive bowl and marinate at least 1 hour.
- Once marinating is complete, taste and adjust seasoning if necessary.
- Giuseppe grita `el: ¡Buen apetito!
Nutrition Facts : Calories 29.4, Fat 1.8, SaturatedFat 0.2, Sodium 85.7, Carbohydrate 3.4, Fiber 0.5, Sugar 0.4, Protein 0.7
GUACAMOLE
Steps:
- Mash the cilantro, onions, canola oil, if using, avocados, lime juice and jalapenos together in a bowl, using a fork; guacamole should be chunky. Season with salt and pepper.
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- To prepare the parsley, wash and pat it dry with a clean tea towel (wet parsley will make your gremolata clumpy).
- Using a sharp chef’s knife, slice off the thick parsley stems and discard them. Finely chop the parsley (thin stems are fine to include). Transfer the chopped parsley to a small serving bowl.
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