Martina McBride's Gremolata | Potluck with Ali

Country music superstar shares her recipe for gremolata Martina’s Gremolata My spin on the versatile Italian topping adds texture and flavor to a variety of recipes. It’s easy to prepare, and once you make it, you’ll want to keep some on hand for sprinkling on everything from roasts and soups to fish, green beans, and even the asparagus (page 186). It’s a must on top of my Very Green Broccoli Soup (page 127). MAKES ABOUT 1⁄4 CUP HAND S-ON 10 MINUTES TOTAL 10 MINUTES 1 tablespoon finely chopped lightly toasted pine nuts or hazelnuts 1 teaspoon lemon zest 1 1⁄2 tablespoons fine, dry breadcrumbs 1 1⁄2 tablespoons finely chopped fresh flat-leaf parsley 1⁄8 teaspoon kosher salt Small pinch of freshly ground black pepper Stir together the pine nuts, lemon zest, breadcrumbs, parsley, salt, and pepper in a small bowl. Cover and refrigerate up to 3 days. Tip: Make sure your parsley is washed to remove grit, and dried well. It’s good to do this several hours before you make the gremolata, if possible, so that it can be completely dry. ad lib: So many ways to use gremolata! Mix it into a vinaigrette, or use it to top a salad, especially arugula and shaved Parmesan. Add some oil to it and use it as a rub for chicken breasts before grilling. Replace 2 tablespoons of the breadcrumbs in your meatloaf mixture with 1/4 cup of gremolata for bright flavor. SUBSCRIBE: FACEBOOK: www.facebook.com/PotluckwithAli CHECK OUT our homepage: http://potluckwithali.com/

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