Quick Turmeric Preserved Citrus Gremolata

I use the term gremolata here loosely. The color of these preserves is a gorgeous marigold yellow, instead of the traditional green. But the green herbs in a traditional Italian gremolata are often added later and are really up to the home cook’s discretion.

This recipe was something I created to top a bed of whipped Greek yogurt for a Mediterranean-inspired dinner party and has now become a staple in my refrigerator all year long. What I love about this recipe is that it is no fuss, adaptable, adds depth of flavor and most of all is made from our world renowned citrus, grown right here in Santa Barbara. This quick preserve has all the umami and brightness of a long ferment with “day of” convenience.

I’ve been told these quick preserves can last for months once refrigerated, but I will never know as my family goes through a jar in less than a week. These preserves elevate any dish of roast vegetables or protein—my favorite is on roast lamb. Toss in a vinaigrette, serve a generous spoonful on hummus or yogurt for a quick dip, add chopped olives or fresh fruit to make a relish, include in a marinade or simply chop your preferred herbs and voilà! It’s a traditional gremolata.

Sometimes for a little heat I include a red serrano chile and use it to garnish winter soups. As a reminder, this recipe is salty so be sure to eliminate and be mindful of balancing salt in the dish you are pairing it with. Enjoy this seasonal recipe and most of all the invitation to experiment, enjoy yourself in the kitchen and make it your own.