PERSILLADE

This quick French garnish is very similar to the Italian gremolata.
 It adds pungency at the very end of cooking a dish and is often added and mixed with the pan juices. It can be heated briefly in olive oil or butter, or simply used as a garnish.
Often, a steamed or sautéed vegetable is tossed with the persillade (păhr-sēē-yăhd) and allowed to stand, covered, for a few minutes to permeate the dish.
Use it with grilled or steamed vegetables, especially beets, cauliflower and potatoes.
 I like it in egg dishes like a frittata or omelet, added toward the end of cooking.
The mixture is good on raw tomatoes or a plate of cucumbers, drizzled with a little olive oil. It brightens a pizza or bowl of pasta and is perfect for grilled or pan-fried fish or fowl.
Although it is most often made with garlic and parsley, I like it best with shallots in place of the garlic; it is a bit milder yet still piquant. It makes a perfect compound butter.
The French sometimes add other herbs like chervil, savory, thyme or tarragon to their persillade.

PERSILLADE RECIPE MAKES 1/2 CUP
• Scant 1/2 cup fresh minced parsley
• 2 cloves minced garlic or 1 large shallot, minced—about 1 to 2 tablespoons