There’s only one way to duplicate this amazing and unique gremolata. You must begin with Olive This! Cilantro and Roasted Onion Olive Oil which pulls it all together into a balanced bite of excitement. If you close your eyes, you swear you are eating true roasted onion sprinkled with cilantro. Just get to chopping and combine the short list of ingredients, and serve ladled over pork, chicken, or even a hearty fish like cod. I served over roasted pulled chicken on a bed of tri-color quinoa, but the possibilities are endless.
Recipe Credit: Camine Pappas. To discover more of her recipes and read all about Bling Cuisine, click here to visit her website: IFeelLikeCooking.com.
INGREDIENTS
- 2 6-inch celery stalks, diced very small
- 1 English cucumber 4 ½ inch in length, seeded and diced very small
- ¼ cup golden raisins (dark raisins will NOT work in this)
- 1 very large clove of garlic chopped very finely (don’t grate this in. Just chop well.)
- Zest of one large lemon
- 5 teaspoons fresh squeezed lemon juice
- ¼ teaspoon coriander powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 tablespoons Olive This! Cilantro & Roasted Onion Olive Oil
- Handful of fresh chopped cilantro for garnish
DIRECTIONS
Mix all ingredients in a small mixing bowl. Serve over warm roasted chicken pieces and tri-color quinoa. Or serve over pork, a hearty fish like cod, or even spoon over mashed potatoes, or mix into rice or even orzo, to create a fantastic side dish with steak or hamburger! – Will keep in fridge for about a week.
©Recipe and Photo Copyright Camine Pappas, 2013-2024. All rights reserved.
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