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Prep time
15 minutes
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Makes
about 1 cup
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
Test Kitchen Notes
To read more about gremolata (and two other variations), see the full article. —The Editors
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Ingredients
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1 cup
packed fresh flat-leaf parsley leaves
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1
lemon, zested and juiced
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2
garlic cloves, minced
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1/3 cup
hazelnuts, toasted
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1 cup
extra-virgin olive oil, more or less
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2 dashes
sea salt, to taste
Directions
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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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