Adapted from Jewish Slow Cooker by Laura Frankel
Gremolata can be made 1 day ahead of serving and stored, covered, in the refrigerator.
1/2 cup chopped fresh flat-leaf parsley
2 garlic cloves, finely minced
Finely grated zest and juice of 1 lemon (see Note)
Finely grated zest and juice of 1 orange (see Note)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine the parsley, garlic, lemon and orange zests and juices, and olive oil in a small bowl. Stir to combine. Season to taste with salt and pepper.
Serve or store.
First grate the zest with a Microplane, then cut the fruit in half and squeeze the juice.
Yield about 1 cup.