Archive
Tuscan Herb Salt
Photo by Circle B Kitchen This simple and tasty way to use herbs is not only flexible and versatile, but makes a great little gift. I spotted this on one of my favorite websites for recipes, Circle B Kitchen and immediately thought to share it here. When you have a moment, give her site a look...she has lots of great, simple recipes full of flavor and appealing to all sorts tastes. Every one I've tried has been great!
Adapted recipe courtesy of Circle B Kitchen via The Splendid Table This is a classic herb salt used in Northern Italy. Use it as a seasoning for meats, fish, vegetables, beans, popcorn, potatoes, bread or eggs. Kosher salt is your best choice for this use. 4 to 5 garlic cloves, peeled Between 1/3 and 1/2 cup kosher salt About 2 cups loosely-packed fresh herbs such as sage, rosemary, thyme, parsley or whatever combo appeals to you. If drying and storing, avoid high moisture herbs like basil and chives. Lemon zest would be a nice addition as well.
1. Cut each garlic clove lengthwise through the center and remove the sprout (if any) in the center and discard. 2. In the work bowl of a food processor, combine the garlic and 2 tablespoons of the salt. Pulse until the garlic is chopped medium-coarse. Add the herbs and continue pulsing until the mixture is the texture of very coarse sand. Transfer to a sheet pan and toss with the remaining salt. 3. Can use this immediately, or spread the salt on a baking sheet or in wide flat bowls and leave them near an open window for a couple of days to dry. Store in clean, dry jars, or for gifts, pack into cello bags and tie with a ribbon