• Tasty Topping: Bacon Gremolata

    Bacon Gremolata | stupideasypaleo.com

    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 gremlinolata 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 garish 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 | stupideasypaleo.com

    Tasty Topping: Bacon Gremolata

    Preparation 2017-03-29T00:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 2 strips of bacon, cooked until crispy
    • 1 large garlic clove, minced finely or crushed
    • 4 Tablespoons of finely chopped flat leaf parsley
    • Zest of 2 lemons
    • 2 Tablespoons olive oil
    • Salt and pepper, to taste

    Instructions

    1. 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 / 175°C or until it’s crispy. Feel free to cook using your preferred method.]
    2. 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.
    3. 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.
    4. 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.

    by

    Tasty Topping: Bacon Gremolata
    Ingredients
    • 2 strips of bacon, cooked until crispy
    • 1 large garlic clove, minced finely or crushed
    • 4 Tablespoons of finely chopped flat leaf parsley
    • Zest of 2 lemons
    • 2 Tablespoons olive oil
    • Salt and pepper, to taste
    Instructions
    1. 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 / 175°C or until it’s crispy. Feel free to cook using your preferred method.]
    2. 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.
    3. 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.
    4. 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.

    Pin this for later!

    Bacon Gremolata | stupideasypaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    7 thoughts on “Tasty Topping: Bacon Gremolata

      1. I learned in my food sanitation classes for school that 7 days is usually the max for prepared or opened foods if chilled properly. (Unless of course the bacon or something is dated to expire earlier than 7 days.) An item like this would probably be marked for 2-3 days, in my experience. I hope that is helpful. 🙂

          1. Totally agree about the herbs. Bacon bits do fine in the fridge for about five days, so if you have a stash on hand, the rest is easy! CHOP CHOP! 🙂

    1. FREAKISHLY versatile…thank you for this instant “ooh-factor” garnish to soooo many potential dishes…but..but…just WHAT kind of luscious soup are you featuring it with? Must have that particular recipe…I beg of you!

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