If you vary the basic recipe far enough, you’ll come to the land of persillade and gremolata, which are chopped herb condiments of the French and Italian persuasions, respectively. For Persillade, just combine the following and serve immediately atop cooked meats and fish, or stir into bean or seafood soups just before serving to add a bright, clean flavor and a shot of color.

by Chesiah Puyat