Author Notes: Dressing roasted vegetables—be it sweet potatoes or summer squashes (pictured) with an herby hazelnut gremolata creates a truly harmonious dish that never fails to please. (We added Burrata, because...why not.)
Excerpted from *The Haven’s Kitchen Cooking School* by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos. —Alison Cayne
Food52 Review: To read more about gremolata (and two other variations), see the full article. —The Editors
Makes: about 1 cup
Prep time: 15 min
cup packed fresh flat-leaf parsley leaves
lemon, zested and juiced
garlic cloves, minced
cup hazelnuts, toasted
cup extra-virgin olive oil, more or less
dashes sea salt, to taste
- Finely chop the parsley and place it in a bowl with the lemon zest and garlic. Mix in the hazelnuts. Add oil slowly, until it reaches your desired consistency. Stir in the juice of 1/2 a lemon and salt, to taste. If you want the garlic finer, grate it on a rasp-style grater. Store in an airtight container in the refrigerator for up to 3 days.
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