Gremolata is most often the garnish that finishes osso buco, the Milanese stew of shin of veal usually served with a rich risotto. In this context, its lastminute addition of gremolata - a mixture of lemon zest, parsley and garlic - makes a lot of sense, for a richer combination than osso buco is difficult to imagine. Many Italians do not approve of a gremolata garnish here, finding it too obvious a counterpoint for such an unctuous and subtle dish. Perhaps they are right and in our redefined Mediterranean sensibility its application is broader-based, bringing bean and salad dishes alive with vigorous and assertive flavours in a way that should please both those who find it too strident in its traditional use as well as those who have never thought of using it at all.
The precise proportions of lemon to garlic to parsley are not absolute, but the garlic should never dominate. Experiment with increasingly higher percentages of lemon and parsley until you hit upon the formula that pleases you most.