In the previous post I made chimichurri my way, this time it is gremolata, another favorite sauce using fresh herbs and often used in mediteranean cooking. It can be used with either fish or meat and even on a tomato salad, or sandwich with ham or cheese or tomato, pourquoi pas?

Recipe.

1. A handful of fresh flatleaf parsley
2. 2 cloves of fresh garlic
3. lemon
4. a squirt of lemon juice to your taste
5. Fleur de sel salt flakes
6. A little olive oil

• Chop the parsley finely.
• Chop the garlic finely, or push through garlic press or grate finely
• Grate the peel of one large lemon
• Mix all ingredients together and add a little fleur de sel to taste

A pinch of salt:

1. Add a little chopped fresh mint leaves to the chopped parsley, not too much, since the main herb is parsley.
2. The addition of salt flakes brings out the flavour of the garlic.
3. Cream the chopped garlic with a little fine salt on a wooden board with the flat side of the knife, in which case you don’t add salt flakes later.
4. Use a microplane to grate the lemon.
5. Use grated orange peel orange instead of lemon, especially when used with chicken or duck.
6. Make the gremolata fresh with your meal.