Fennel-Orange Gremolata

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Use this gremolata to top Steven Satterfield's Chunky Tomato Soup. Fast Soups

By Steven Satterfield

March 2011

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Recipe Summary

total:

10 mins

Yield:

Makes 1/2 cup

Ingredients

¼ cup chopped fennel fronds
¼ cup finely chopped flat-leaf parsley leaves
1 teaspoon finely grated orange zest
1 tablespoon extra-virgin olive oil
Salt

Directions

Step 1
Mix all of the ingredients in a small bowl.

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Make Ahead

The gremolata can be refrigerated for up to 3 hours.

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