Provencal Herb-Lemon Salt

Create by Kathy Gunst

Pin It

Comment

Create by Kathy Gunst

This is delicious on salads, pasta and grilled lamb chops. Rub it lightly on a leg of lamb before roasting or use it to season a salad of tomatoes, onion and goat cheese. Stir a generous pinch into a cup of olive oil and serve as a dipping sauce. It's also terrific on corn on the cob, hard-boiled eggs, egg salad or even a simple fried egg. The salt will keep for about two months when sealed and stored in a cool, dry place.

Servings: Makes about 1/2 cup

Ingredients

1/2 cup sea salt
1 teaspoon dried organic lavender
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil or oregano
1 heaping teaspoon grated lemon zest *

Directions

* Wash and dry lemon well before using

In a small bowl, use a spoon or fork to break up any large salt crystals. Stir in herbs and lemon zest; mix well. Let sit 1 hour before sealing in a small glass jar.

From the May 2005 issue of O, The Oprah Magazine

Keep Reading

Featured Food: Whole Grains

Chef Aine McAteer talks about the importance of eating whole grains and shares some of her favorite whole grain recipes.

Chamomile Tea, Ginger and Orange Zest Salt

Recipe for Chamomile Tea, Ginger and Orange Zest Salt, as seen in the May 2005 issue of 'O, The Oprah Magazine.'

The Creative Cook

Sick of scrutinizing your cookbook every few seconds? Wish you could be a more intuitive cook? Here's a simple method for cutting yourself loose from cookbooks and having more fun in the kitchen. Create your own recipes by learning to mix and match pork,