Gremolata (Milanese) Olive Oil
With top notes of Fresh lemon zest, minced garlic, Italian flat leaf parsley and a hint of mint oil is a show stopper Brush on any seafood or poultry after baking or grilling. Serve with osso bucco, veal or other slow braised dishes for a zip of flavor. Drizzle over wedged potatoes and roast. Saute with bread crumbs, sprinkle on vegetables and roast or Toss with pasta, tomatoes and cheese.
Suggested Pairings: Jalapeño, Lemongrass Mint, Maple, Peach, Pomegranate, Raspberry, Sicilian Lemon, 12 Year White, 18 Year
Shaved Fennel Salad with Milanese Gremolata
2 trimmed, thinly sliced fennel bulbs
2 tablespoons finely chopped flat leaf parsley
4 tablespoons Milanese Gremolata Olive Oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 Cups mixed baby greens for presentation - optional
Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.