The best gremolata for your sallads

My IBS belly is not a fan of large quantities of cabbage, but one cabbage variety that I don’t seem to have any effects from is the point cabbage. It’s milder than the ordinary white cabbage, yet rich in taste and perfect to cut thinly and have as a base for salad.

The point cabbage looks like a white cabbage but instead of being round it is pointed ūüôā It can be found in most supermarkets at this time of year one and a cabbage head goes a long way as a salad base.

Other things I also make sure to have available on the dining table is good oil and a good roasted gremolata that can cheer up any tired dinner plate .

My favorite oil(s) to have on the salad right now are avocado oil, smoked olive oil and the unfiltered olive oil (varies these different days so you get slightly different flavors).

If you have the luxury to be able to find an unfiltered olive oil, you get lots of polyphenols from the olives that are otherwise filtered out in the usual cold-pressed oil. Actually, this should be cheaper than the filtered one as you skip a part of the production process, but unfortunately that is not the case. Maybe because the demand isn’t as big…

Now to the gremolata

For a large portion that I always have available at the dining table, the following is needed:

  • 2 dl almonds with peel
  • grated lemon zest from 1 lemon
  • 1 tsp salt
  • 1 tbsp finely chopped parsley

Dry roast the almonds on a hot frying pan (when they start snapping, they’re ready)

place them in a bowl together with the other ingredients

Mix into coarse flour with a hand blender – or chop by hand :).

And tadaa – The gremolata is ready

It’s great to find those simple things that don’t take any time to get on the table, and below you have my easy everyday sallad.

4 servings of sallad:

  • 1/2 point cabbage
  • 1/2 to 1 dl gremolata (depending on how much crunch you want)
  • 1/2 to 1 dl good cold pressed oil (depending on how much fat you feel you need to add)

Finely shred the point cabbage and place in a bowl, sprinkle the gremolata and pour the oil. Mix around and serve.

If the gremolata is already ready, it will take just as long as it takes to shred the cabbage to get the salad on the table. A perfect companion to most dishes and it can also work as a sidedish if you have soup.

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