Bacon Gremolata is a simple, flavorful topping you can put on any protein or vegetable dish.
But before I get to the bacon…
I’m over the moon because I just found out I’m nominated for a Paleo Magazine Best of 2013 Award: Best Savory Recipe (Online) for my tangy Carolina-style Kickin’ BBQ Shredded Chicken! Voting for all your favorite Paleo blogs, cookbooks, podcasts and products only takes a couple minutes. Click here to vote >> VOTE! (And a huge, huge thank you for all your support!!)
Now, back to your regularly scheduled bacon…
You’re probably wondering what the heck a grem
linolata is. It’s an Italian condiment traditionally used to sprinkle on top of osso bucco, but I’d argue it’s good for putting on pretty much anything savory. Consider it like a fancy alternative to bacon bits that’s super easy to make and has a pretty rad flavor profile. You know why this one rules? If you saw my post on 5 Paleo Flavor-Making Juggernauts, this magic topping has four of the five: salt (from the bacon), fresh herbs, citrusy lemon zest and aromatic garlic.
It’s as versatile a garnish as you can imagine. Sprinkle on soups, stews, veggies or meat for an extra pop of flavor. Guests will be so impressed. No guests? You’ll impress yourself. Just keep in mind, it’s potent so wield your new flavor-weapon carefully.
The key to a nice gremolata is to make the pieces all uniform in size. There’s nothing worse than biting into a huge chunk of raw garlic so it’s time to work on your knife skills.
Bacon Gremolata is versatile a garnish as you can imagine. Sprinkle on soups, stews, veggies or meat for an extra pop of flavor.
- 2 slices bacon cooked until crispy
- 1 large garlic clove minced finely or crushed
- 4 tbsp flat leaf parsley finely chopped
- 2 lemons zested
- 2 tbsp olive oil
- Salt and pepper to taste
Before you get the rest of the ingredients working, start cooking the bacon. [I like to bake my bacon in the oven on a rimmed baking sheet lined with parchment paper for 15-20 minutes at 350°F or until it’s crispy. Feel free to cook using your preferred method.]
Meanwhile, peel and mince or crush the garlic (fine pieces). Finely chop the parsley. Zest the lemons, removing the outer yellow skin but not the white pith (I like a microplane for this job). Combine these ingredients in a small bowl.
When the bacon is done cooking, allow it to cool and either crumble with your hands or chop into fine bits. Add to the bowl.
Drizzle in the olive oil and then adjust the taste with salt and pepper. Let the ingredients marry for about an hour before using for best flavor.
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