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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Flavored sea salt is all the rage these days, but you can take advantage of your fall herb harvest, rosemary, mint, thyme, oregano and sage are ideal, and save yourself a bundle by making your own herbal salts according to the Fairmont Royal York's method. Ingredients:
3 ounces kosher salt or 3 ounces sea salt |
1 bunch fresh rosemary or 1 bunch other fresh herb |
Directions:
1. In a blender, combine 3 oz. kosher or sea salt with leaves from 1 bunch rosemary, chopped.
2. Whiz until rosemary is fine and salt is decidedly green.
3. Spread out onto a rimmed baking sheet and bake in a low oven, 225°F, until dry, about 15 minutes.
4. Break up with hands, and store in covered jars out of the light.
5. Sprinkle over focaccia, rub into steaks and roasts, mix a little into ground beef for patties or season a lamb stew, chops or kabobs.
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