Gremolata is an Italian condiment made primarily with parsley, garlic, and lemon zest.

It’s used similarly to the Argentine condiment chimichurri as an herbaceous contrast to rich meat dishes and is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla Milanese. It can brighten vegetable entrées and side dishes, too.

Gremolata can easily be adapted with the incorporation of other herbs, such as mint and cilantro, or spices such as horseradish or shallot. Other flavors such as anchovy, pine nuts, bottarga or finely grated cheese such as Grana Padano or Pecorino Romano can be added, too.

Different flavor dimensions also could be added with ingredients such as dried chiles or Sichuan peppercorn.

Although traditional a meat accompaniment, market research firm Datassential reports that gremolata is most popular among vegan and vegetarian consumers.

Click through the gallery to learn more about this Flavor of the Week and see how one restaurant in Portland, Ore., is using gremolata in a dish on its menu.