GREMOLATA with preserved lemon
Gremolata is typically made with lemon zest, salt, fresh herbs and garlic. Anchovies are included in the original version from Milan. Here we use preserved lemon to add tannins and salt.
1 /4 cup preserved lemon (see recipe below)
1 - 3 cloves garlic, sprout removed and minced
2 Tablespoons finely chopped parsley
1-4 anchovies without oil, pasted (to your taste)
1-2 Tablespoons good extra virgin olive oil
Mix lemon, garlic, anchovies, parsley with EVOO.
2 organic lemons, sliced thinly as possible
2 cups fine sea salt
Slice lemons and remove seeds. Place layer of salt on a shallow pan or plate with sides. Lay sliced lemons on top of salt. Add another layer of salt, a second layer of lemon, and salt and so on until all the slices are buried in the salt. Cover and refrigerate for at least 24 hours. As needed remove from salt, rinse off salt and chop into fine dice.
To reuse salt, tie into thick piece of cheese cloth. Run under cold water and squeese to remove excess water. Allow to dry in cheesecloth. Open and remove salt and reuse as lemon flavored salt.