Oolong Gremolata
Tea might not be the first thing that comes to mind when you think of gremolata, but hear me out. Traditionally, gremolata is an Italian condiment composed of parsley, lemon zest, and garlic—an assertive sprinkle used to lift dishes like osso bucco.
I envisioned a version that would pair well with vegetarian and vegan foods, which tend to be lighter. I saw two ways forward: either decrease some of the pungency and brightness or add flavors that temper the brightness. I chose the latter.
Light Roast Dong Ding Oolong from Tap Twice Tea seemed particularly fun to use, as it has toasty, caramel-like notes. This version of gremolata adds lift and depth to dishes like cooked lentils, making it an exciting addition to your culinary repertoire.
INGREDIENTS
2 tsp Light Roast Dong Ding Oolong from Tap Twice Tea
1 small bunch (~3-4 Tbsp) of finely minced parsley
1 medium clove of garlic, microplaned
1 medium lemon, zested
¼ tsp salt
DIRECTIONS
Place the tea in a mortar and pestle and pound until it is ground to the texture of the minced parsley, perhaps a bit finer.
Combine all ingredients in a medium bowl. The gremolata is best fresh but will keep for 4-5 days in a sealed container in the refrigerator.
Yield: ~ ¼ c
