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  • 1 1/4 cups minced, peeled shallots (about 10 ounces)
  • 2 tablespoons chopped parsley
  • Finely grated rind and juice of 1 lemon
  • 1 teaspoon coarse salt
  • Freshly ground black pepper


  1. Combine all ingredients in a small bowl. Makes 24 (1-tablespoon) servings.
Recipe by Karoline Boehm.

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The recipe was originally published as Shallot Gremolata on

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