Chive Gremolata:3 strips thick sliced bacon, diced 2 Tbsp minced fresh chives 2 Tbsp minced fresh parsley 1 Tbsp minced lemon zest ½ tsp minced garlic salt to taste Cook bacon in a skillet over medium high heat until crisp, about 5 minutes; drain and cool. Combine bacon with remaining ingredients and salt to taste. Classic Gremolata:1 large clove garlic, minced 1 large lemon, zest only ¼ cup parsley, finely chopped ½ teaspoon salt 1 teaspoon olive oil The key to getting all the flavors to truly combine is to place them all on your cutting board and mince/chop items all together. Allow gremolata to sit at room temperature for 1 hour before using. Rosemary Gremolata:2 Tbsp minced fresh parsley 1 Tbsp minced lemon zest 2 tsp minced garlic 1 tsp minced fresh rosemary Salt and Pepper to taste Combine all ingredients in a small bowl and season with salt and pepper. Charred Scallion Gremolata:1 bunch scallions (about 6) 3 small lemons 2 garlic cloves, skins on 2 tablespoons olive oil 4 tablespoons parsley, chopped Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the onions, lemon slices, and garlic with the oil, salt, and pepper. Grill until charred on all sides, being careful not to burn the garlic beyond a dark brown. Let cool in a bowl. Peel the garlic and mince. Finely chop the lemons and slice the green onions. Mix everything together with the parsley. Add salt if desired.