Name: Compound Butter Gremolata
Total time: 5 min
Yield: 4
Ingredients: 1 stick butter (at room temperature); 2 cloves Garlic (finely chopped); 1 Lemon (zested); 2 tablespoons parsley (chopped)

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.

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

1 stick butter at room temperature
2 cloves garlic finely chopped
1 Lemon zested
2 tablespoons parsley chopped

Course

Garnish

Cuisine

Italian

Prep Time

5 minutes

Servings

Ingredients

1 stick butter at room temperature
2 cloves garlic finely chopped
1 Lemon zested
2 tablespoons parsley chopped

Instructions

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

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

1 cup flat leaf parsley
1/2 European cucumber halved lengthwise, seeded and chopped
1/2 avocado
1 shallot chopped
2 T sour cream
1 T chives
1 clove garlic
2 tsp cider vinegar
1 T Worcestershire Sauce
3 T olive oil
kosher salt
fresh ground pepper

For the crudité

1/2 tsp finely grated lemon zest
2 T Fresh Lemon Juice
2 T olive oil
1 T chived finely chopped
1 T parsley finely chopped
1/2 in small rutabaga peeled and cut2 inch batons
1/2 inch head cauliflower cut into onebites
2 inch kohlrabi bulbs peeled and cut into 2batons
1 Granny Smith apple halved, cored and thinly sliced
1/2 cup Pecorino Romano cheese shaved
2 T slivered almonds toasted
salt
pepper
1 head Bibb lettuce leaves cleaned and separated

Course

Appetizers, Salads

Cuisine

English

Prep Time

30 minutes

Servings

Ingredients

For the dressing

1 cup flat leaf parsley
1/2 European cucumber halved lengthwise, seeded and chopped
1/2 avocado
1 shallot chopped
2 T sour cream
1 T chives
1 clove garlic
2 tsp cider vinegar
1 T Worcestershire Sauce
3 T olive oil
kosher salt
fresh ground pepper

For the crudité

1/2 tsp finely grated lemon zest
2 T Fresh Lemon Juice
2 T olive oil
1 T chived finely chopped
1 T parsley finely chopped
1/2 in small rutabaga peeled and cut2 inch batons
1/2 inch head cauliflower cut into onebites
2 inch kohlrabi bulbs peeled and cut into 2batons
1 Granny Smith apple halved, cored and thinly sliced
1/2 cup Pecorino Romano cheese shaved
2 T slivered almonds toasted
salt
pepper
1 head Bibb lettuce leaves cleaned and separated

Instructions

For the dressing

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

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

Galley Chef

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compound butter gremolata

CRUDITÉS WITH GREEN GODDESS DRESSING

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