The Perfect Slice: Watermelon Radish and Preserved Lemon Gremolata

lemon gremolata

Gremolata is most commonly used for a final flourish of flavor to add a fresh taste to rich meaty dishes. This traditional Italian condiment is sprinkled over any number of dishes and it will make every mouthful pop with its bright flavor. It is a great addition to grilled meat, roasted or grilled vegetables, and pasta dishes.

This recipe uses watermelon radishes and preserved lemons, resulting in a fresh and flavorful combination.

The following is an excerpt from Black Trumpet by Evan Mallett. It has been adapted for the web.


RECIPE: Watermelon Radish and Preserved Lemon Gremolata

At the risk of offending home cooks, most folks don’t have in their possession sharp enough knives or the requisite skills to make beautiful gremolata, but I believe everyone can, and should, learn the basic culinary knife skills if he or she wants to execute food like a chef.

Gremolata, traditionally served with veal chops or other grilled meats, also tastes great on plump fish like halibut or grouper. On our menu, this particular gremolata garnished a braised beef short rib.

If you don’t have time to preserve lemons on your own, preserved lemons are increasingly common, available in most specialty food stores, especially those with Middle Eastern products.

Ingredients

  • 1 large watermelon radish, brunoised (see Brunoise: Cuts to Create the Perfect Gremolata)
  • 1 medium shallot, brunoised
  • 1 large clove garlic, minced
  • 2 tablespoons finely chopped flat-leaf fresh parsley
  • 2 tablespoons finely chopped. fresh chervil
  • 1⁄2 preserved Meyer lemon, the rind separated from the interior of the lemon, and brunoised (throw away the interior or save for a salad dressing or brine)
  • 2 tablespoons plus 1 teaspoon olive oil
  • 3⁄4 teaspoon salt

Procedure

Combine all the ingredients in a large bowl. Serve immediately, or refrigerate for up to 2 days.


Brunoise: Cuts to Create the Perfect Gremolata

 gremolata - cuttingThe French have given the world some sadistic things (not the least of them being the marquis who invented sadism), but for inexperienced cooks the invention of the brunoise is right up at the top of the list.

For making gremolatas and mignonettes, this cut is important. The uniformity of cuts gives all the proverbial players on the field equal playing time on the palate, and the diminutive size of the cut maximizes flavor in a short period of time.

And, a well-cut brunoise gives its creator bragging rights. When you serve a mignonette or gremolata at a party, you want to be able to boast, “Have you seen my brunoise?”

To execute this cut, and not your fingertips, follow these simple instructions.

For a shallot, top and tail the shallot, then cut it in half in the direction of the fiber. Peel the skin off both halves and place flat-side down. Parallel to the cutting surface, slide the sharp knife almost through the shallot four or five times in increments of 1⁄16 inch (0.2 cm).

Now cut in the same direction straight up and down, at the same increment, again not quite all the way through the shallot. Finally, perpendicular to the first two sets of cuts, keeping your fingertips away from the blade, cut straight up and down to form tiny shallot cubes.

For almost all other vegetables, begin by “squaring off” what nature gives us in a spherical or cylindrical form, snacking on the scraps, saving them for dipping in hummus or other dips, or adding them to a vegetable stock. The resulting rectangular cube can then be easily cut in minuscule, even intervals to resemble the shallot brunoise in size and shape.

For the lemon rind in the gremolata recipe, remove the rind, lay it flat on the board, and cut into thin strips and then crosswise into tiny cubes.


Recommended Reads

Rainbow Pickled Veg Plate: A Taste of Summer

Summer Vegetable Tian: Simple and Elegant

 

Read The Book

Black Trumpet

A Chef’s Journey Through Eight New England Seasons

$40

Enter your email to sign up for our newsletter and save 25% on your next order

Recent Articles

sourdough

How to Make a Sourdough Starter: Everything You Need to Know Starter Guide

Sourdough begins through spontaneous fermentation—essentially by getting your wheat wet! All you need to start a batch is flour and water.

Read More
potpie

Winter Root Veggie Potpie: A Seasonal Recipe

Looking for new ways to use those winter root veggies throughout the season? Put your cooking skills to the test with this Root Veggie Potpie recipe! The following is an excerpt from Black Trumpet by Evan Mallett. It has been adapted for the web. RECIPE: Winter Root Veggie Potpie When I was born, my mother…

Read More
vinegar in soup

Vinegar in Soup: The Soup-er Secret Ingredient

Move aside, chicken noodle and tomato bisque! We’re trying out some new soups with one ingredient in common: vinegar. Flavorful and unique, these recipes will have you including vinegar in soup for years to come. The following is an excerpt from Wildcrafted Vinegars by Pascal Baudar. It has been adapted for the web. Adding Vinegar in…

Read More
indoor gardening

6 Tips and Tricks for Indoor Gardening

Craving a fresh harvest during the winter months? Try indoor gardening to grow fresh greens and more year-round! Here are 6 articles to jump-start your indoor harvest and get you growing in no time. Must Have Tools for Successful Indoor Gardening The process of producing high-quality food inside requires time and attention, along with the…

Read More

The Ultimate Good Sweet: Upside Down Apple Pie

Make an irresistible upside down apple pie with this easy recipe. No pie crust skills needed! “Secretly” healthy apple pie for a guilt-free sweet treat.

Read More