Herb Salts
Infused salts are very trendy. Use them as finishing salts, not to cook with as they are delicate. Try these recipes and then experiment with different herbs and herb combinations. They store for several weeks.
Rosemary Herb Salt
Makes 1 cup (250 mL)
Try this salt on French fries, on roasted vegetables, or in mashed potatoes.
½ cup (125 mL) coarse salt
1 handful dry fresh rosemary leaves (no stems)
½ cup (125 mL) kosher salt
In a blender, combine the coarse salt and rosemary leaves. Pulse until the leaves are pulverized. Add the kosher salt and pulse several times.
Transfer the salt mixture to a wax paper lined cookie sheet and let dry for about 1 hour (optional). Transfer to an airtight jar.
Citrus Salt
Makes ½ cup (125 mL)
Try this salt on fish or vegetables.
½ cup (125 mL) kosher salt
finely grated rind of 1 lemon
Using a mortar and pestle, gently mash the lemon rind into the salt until well incorporated. Store in an airtight jar.
