Makes 1 cup salts
Ingredients
¾ cup maldon salt
1 tablespoon lemon zest*
1 tablespoon lime zest*
1 teaspoon orange zest*
2 tablespoons fresh parsley leaves, chopped superfine
3 tablespoons fresh basil leaves, chopped superfine
1 tablespoon fresh lemon thyme leaves, chopped superfine
*Use organic unwaxed citrus, make sure citrus and herbs are completely dry.
Directions
Preheat oven to 225°F. Combine all the ingredients in a large bowl and mix thoroughly. Place the mixture on a lined baking sheet allowing amble room, making sure to flatten completely the mixture against the pan. Place in the oven and bake for about 30 minutes, the zest and herbs should crumble easily when pressed together with your fingers. Allow to cool and then either process with your fingers by rubbing zest and herbs together with salt or pulse a few times in a spice grinder. Store in an airtight jar for up to two months. Do not refrigerate.
One response to “Ger-Nis Citrus Herb Finishing Salt”
[…] Ger-Nis Citrus Finishing Salts 1 pound medium sized shrimp, peeled and deveined, tails removed ¼ cup citrus champagne vinegar (substitute regular champagne vinegar) ¼ cup citrus juice (a mixture of tangerine, meyer lemon or regular lemon and orange) 3 tablespoons lime juice 1 teaspoon lime zest 1 teaspoon orange zest ¼ cup sugar 1 teaspoon salt ½ teaspoon cracked black pepper 1½ teaspoons fresh parsley, chopped fine 1½ teaspoons fresh cilantro, chopped fine 1 teaspoon fresh chives, chopped superfine 1 teaspoon fresh mint, chopped fine ½ red onion, sliced super thin A few greens, butter leaf lettuce, mesclun mix or micro greens 2 avocadoes, ripe but firm, peeled, pitted, halved and sliced Lemon Thyme Pesto Drizzle (recipe follows) […]