A Zinger

Citrus Salt

For each type of salt you’ll need:

  • 1/2 cup / 2.25 oz / 65 g flaky sea salt (The author calls for flaky salt crystals you can crush between your fingertips, such as Maldon)
  • 1 tablespoon citrus zest – you can use lemon, lime, orange, mandarin, etc…

She calls for you to make sure you wash any non-organic fruit since you’re using the rind and they may be waxed. Only use the rind and then use the fresh juice for whatever else you like. She goes on to suggest a finishing sprinkle of these salts over dishes like a curry, asparagus, or tomato salad.

The rest from her site:

“Preheat your oven to oven 225F / 105C. Combine the salt and citrus in a medium bowl and mix well. Really work the zest into the salt, making sure there aren’t any clumps of zest. Spread across a parchment lined baking sheet. If you’re making more than one flavor of salt, repeat this as many times as necessary. For example, this time I made 6 salts, and I arranged them across two baking sheets (see photos).

Bake for 70 minutes, or until the citrus is completely dried out. Flecks of zest should crumble when pinched between your fingers. Remove from oven and allow to cool a bit. At this point you can pulse each salt a few times in a food processor if you like, which is what I do. Or, you can enjoy it as is. Salts keep in an air-tight jar for a couple of months.”

Makes 1/2 cup of finishing salt.

Prep time: 5 min – Cook time: 70 min

via: 101 Cookbooks


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