Ingredients
- 200 gr sea salt
- 3 tbs fresh rosemary leaves, finely chopped
- Zest of 1 lemon, grated
Author of this recipe
No matter if it's just oil and vinegar, salt the dressing to taste to enhance the salad's flavour. Take it a step further and use a homemade flavoured salt.
Preparation
Preheat the oven to 100 degrees C
Zest the lemon and finely chop the rosemary leaves
Add sea salt, rosemary and lemon zest to a food processor. Pulse until the salt becomes a little finer and everything is well mixed
Lay the mixture on a baking sheet and bake for 15-20 minutes in the oven
Remove it from the oven and let it cool for 15 minutes and store the salt in a clean glass jar
The rosemary-lemon sea salt can last up to a year
Tips from the author
Other combinations:
Roasted garlic & chili flakes
Lime & ginger
Paprika & dried bacon