I tend to get ideas stuck in my head and until I find a way to make that vision come to life, it will bother me like crazy. This Offal Gremolata sprinkled on top of a warm spinach salad was one of them.
An Italian Gremolata is made with parsley, lemon zest and raw garlic. Three simple ingredients that, when combined, add a fresh pop of flavor to any dish. If you don’t have a microplane to zest lemon (or any citrus fruits, ginger, nutmeg, etc.), you are really missing out! It is one of my favorite kitchen items!
Of course, my version of Gremolata combines the classic recipe with a taste of the wild by adding in savory + crunchy bits of hearts (instead of anchovies). You can get my recipe for the Crispy Hearts here. The result is quite possibly the best condiment/garnish ever. You can use the Offal Gremolata to garnish and brighten up dishes such as roasted veggies, eggs, or braised meats. It’s a really simple way to boost the flavor of something bland or add something fresh to slow-cooked meats.
I wanted the spinach in this salad to be warm, but not totally wilted. So instead of cooking the spinach, I mixed it in a bowl with browned mushrooms and drizzled a hot dijon vinaigrette made in the same pan that the shrooms cooked in. This makes the spinach leaves tender and warm.
Try it out and let me know what you think!
- 10 oz. Spinach
- 16 Oz. Portobello Mushrooms, halved or quartered
- 2 T. Oil (For Cooking)
- ¼ C. White Wine Vinegar
- 1 t. Dijon Mustard
- ¼ C. Olive Oil
- ½ C. Crunchy Heart Bits
- 1 C. Fresh Parsley leaves, packed
- Zest of Half a small Lemon
- 1 small clove of garlic
- 1 T. Slivered Almonds
- Prepare the crunchy heart bits by following the recipe found on Wild + Whole and place in a small bowl. Finely chop the fresh parsley, mince a small clove of garlic and zest half a lemon, add to the bowl with hearts. In a sauté pan, quickly toast the slivered almonds over high heat for about 1 - 2 minutes, continuously stirring to avoid burning. Remove from heat and roughly chop the almonds. Add to the bowl and stir to combine the ingredients. Set aside until ready to serve.
- Place the spinach in a large bowl.
- Using the same pan that you toasted the almonds, add 2 T. of oil. Once hot, add the mushrooms and let them brown. Resist the urge to constantly stir. Continue to sauté the mushrooms, adding in a little splash of white wine vinegar if they dry out too much. Season to taste with salt and pepper and place directly in the bowl with the spinach.
- Deglaze the hot pan with the white wine vinegar, scraping up any bits at the bottom of the pan. Turn the heat down to low, whisk in the dijon mustard and slowly drizzle in the olive oil. Continue to whisk until emulsified and the vinaigrette is hot.
- Pour the hot vinaigrette over the spinach and gently mix to combine.
- Sprinkle a few spoonfuls of the Offal Gremolata to taste.