Persillade is a classic French seasoning mixture traditionally made with fresh parsley and garlic. It is a simple yet flavorful combination that enhances a variety of dishes with its bright, herbal, and slightly pungent taste. The name “persillade” comes from the French word persil, meaning parsley, which is the key ingredient. While the base mixture is typically just parsley and garlic, some versions may include other ingredients like olive oil, vinegar, breadcrumbs, or lemon zest to add depth and complexity.
Persillade is incredibly versatile and is used in a wide range of French and Mediterranean dishes, often as a finishing touch that brightens and elevates the flavors of the main ingredients. It is most commonly sprinkled over meats, fish, and vegetables just before serving to impart a fresh, herbaceous flavor.
In French cuisine, persillade is often added to roasted or sautéed potatoes, creating the popular dish pommes persillade, which features crispy potatoes tossed with garlic and parsley. It is also commonly used in seafood dishes, where the parsley and garlic blend beautifully with the delicate flavors of fish or shellfish. Persillade is frequently added to grilled meats, lamb, and chicken, either as a marinade or as a finishing garnish, enhancing the savory notes of the dish with its fresh, garlicky punch.
Beyond French cuisine, persillade can be used in Mediterranean and Italian dishes, such as pasta, salads, or grilled vegetables. It also works well as a base for sauces or as a topping for bruschetta, adding a burst of freshness.