Horseradish Gremolata

We use this gremolata to add sharp, acidic notes to braises and stews, varying the ingredients, depending what’s going on with the rest of the dish. Sometimes I like the simplest variation with just olive oil, parsley, and lemon zest. More often than not I go for this version, which adds grated fresh horseradish and oily bread crumbs to the mix. Please don’t substitute prepared horseradish here. Fresh horseradish is far more mellow and aromatic, and has a delicate texture when grated with a