A gremolata is a condiment most often made with chopped parsley and lemon. Here, chef Frederic Eliot of Petite Jacqueline in Portland adds rhubarb and spring onion. Eliot says this gremolata goes great with pan-seared small fish, soft-shell crabs, scallops, grilled lamb chops, asparagus salads or fresh tomatoes.


1 cup brunoise (fine dice) raw rhubarb. If outer skin is really thick, you can peel it before dicing.

1 cup brunoise spring onion (white and green part)

1/2 cup of chopped curly parsley

1/4 cup extra virgin olive oil

Juice of one lemon, zest of half a lemon

1 teaspoon espelette pepper

Sea salt to taste

Combine and mix all ingredients with a spoon. Season if necessary.