compound butter gremolata

Gremolata is an Italian garnish of raw, finely chopped garlic, parsley and lemon zest. It is usually sprinkled over slow-cooked braised meats, as in the Italian dish osso bucco, but it also makes a good garnish for grilled fish or chicken. Here, we are adding it to butter to make a compound butter for grilled steaks.

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Compound Butter Gremolata
Gremolata is an Italian garnish of raw, finely chopped garlic, parsley and lemon zest.
Course Garnish
Cuisine Italian
Prep Time 5 minutes
Servings
Ingredients
Course Garnish
Cuisine Italian
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Mix all the ingredients together in a bowl. Turn it out onto a sheet of plastic wrap and roll into a tube about 1 inch in diameter. Refrigerate until ready to use. When ready to use, slice off 1/2 inch piece and add to hot steaks while resting.
Recipe Notes

This compound butter can be stored in the refrigerator for up to a month. Use it as needed to add flavor to steaks, fish, pork, chicken, or use it to cook omelettes. © Galley Chef All Rights Reserved

CRUDITÉS WITH GREEN GODDESS DRESSING


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Crudités with Green Goddess Dressing

Crunchy, cold, and refreshing, this salad is perfect for a summer lunch.

Course Appetizers, Salads
Cuisine English

Prep Time 30 minutes

Servings


Ingredients
For the dressing

For the crudité

Course Appetizers, Salads
Cuisine English

Prep Time 30 minutes

Servings


Ingredients
For the dressing

For the crudité


Instructions
For the dressing
  1. In a food processor, combine all of the ingredients except the olive oil, salt and pepper. Pulse until very finely chopped. With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth. Season with salt and pepper. Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.

For the crudité
  1. In a large bowl, whisk the lemon zest and juice with the olive oil, chives and parsley. Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well. Season with salt and pepper. Serve the crudités in the lettuce cups with the Green Goddess dressing on the side.


Recipe Notes

The Green Goddess dressing can be refrigerated for up to a week. © Galley Chef All Rights Reserved