Finely grate zest from 1 small Meyer lemon or regular lemon; set aside. Finely chop flesh (white pith and all), then pick out and discard seeds. Toss 1 small fennel bulb, cut into ¼” pieces, 1 small red onion, cut into ¼” pieces, 3 celery stalks, cut into ¼” pieces, and 3 garlic cloves, finely chopped, in a large bowl to combine. Heat 2 Tbsp. extra-virgin olive oil in a medium skillet. Add half of fennel mixture and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes. Add chopped lemon, 2 oil-packed anchovy fillets, ½ tsp. crushed red pepper flakes, and 2 tsp. chopped oregano. Cook, stirring occasionally, until softened, about 2 minutes. Pour in ¼ cup dry white wine and ¼ cup water; cook, stirring occasionally, until almost all of the liquid is evaporated, about 3 minutes. Transfer to bowl with remaining raw fennel mixture. Add almonds, ¼ cup coarsely chopped parsley, ¼ cup coarsely chopped Castelvetrano olives, 3 Tbsp. coarsely chopped drained capers, and reserved lemon zest. Drizzle with a little extra-virgin olive oil and toss well; season gremolata with kosher salt and freshly ground black pepper.

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